1 kg potatoes
2 tablespoon olive oil
1 lemon, juice and grated zest
4 tablespoon water
6 clove garlic, peeled
4 bay leaves
2 rosemary sprigs
1 teaspoon fresh thyme, chopped
1/2 teaspoon dried oregano
1 pinch sugar
salt and pepper
2 tablespoon parsley, chopped
Preheat the oven to 200C/400F/Gas 6.
Cut the potatoes into bite sized chunks and put them in a large ovenproof dish. Add the olive oil, lemon rind and juice, water, garlic, bay leaves, rosemary, thyme, oregano, sugar, salt and pepper. Stir well. Bake the potatoes for 1-1-1/4 hours 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.