From: dwelford@gil.com.au
Date: Sat, 17 Aug 1996 00:25:03 GMT

This is absolutely scrummy.

Cheers Tania

From "Quick 'n' Easy Greek"

Serves 6

1 kg (2 1/4 lb) potatoes
2 tbs olive oil
grated rind and juice of 1 lemon
4 tbsp water
6 cloves garlic, peeled
4 bay leaves
2 rosemary sprigs, plus extra to garnish
1 tsp chopped fresh thyme
1/2 tsp dried oregano
1 pinch sugar
salt and pepper 
2 tbsp chopped fresh flat leaved parsley

1	Preheat the oven to 200C/400F/Gas 6.  Cut the potatoes into bite 
size chunks and put them in a large ovenproof dish.

2.	Add the olive oil, lemon rind and juice, water, garlic, bay 
leaves, rosemary, theym, oregano, sugar, salt and pepper.  Stir well.

3.	Bake potatoes for 1-1 1/4 hrs, or until they are cooked through 
and crispy.  Stir every now and then during cooking to coat with the 
herby oil.  Finally sprinkle with the chopped parsley, garnish with 
rosemary sprigs and serve.

Note:  You can also use small new potatoes, thus no need to peel them.

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