Excellent as is ... 5 star! If you are pressed for time, parboil the 'golf ball size' potatoes with the bouillon, 2 cloves of garlic, and the whole unwaxed lemon and salt in a pot for 12 minutes. Drain the potatoes reserving 3/4 cup of the liquid. Make the oil mixture as per the recipe adding new garlic and carefully squeezed lemon, fresh oregano, rosemary, thyme if you have it, and the reserved bouillon, salt and pepper. Bake at 400 uncovered stirring every 15 minutes until crisp. About 1 hour. Jamie Oliver would tell you to scuff up those potatoes after draining them by tossing them around in the pot. It fluffs the outside and makes them crispier when you bake them.
Was this review helpful?
4 users found this review helpful
Excellent as is ... 5 star! If you are pressed for time, parboil the 'golf ball size'...