Roasted Greek Potatoes

Goes without saying that these potatoes are best served alongside souflaki, but they are equally as good with many lamb, chicken and pork dishes. Creamy soft inside and just a little crispy on the edges.

1 lb potatoes
1/4 cup water
1/4 cup olive oil
3 tbsps lemon juice
1 tsp chicken bouillon powder
2 cloves garlic, finely chopped
1 - 2 tsp dried oregano

Peel potatoes. If you have new potatoes just scrub them and cut into 1  1/2" pieces. Prepare an 11 X 7" baking dish with cooking spray.  In a large bowl combine water, olive oil, lemon juice and chicken bouillon powder (instead of using salt). Add the potatoes and stir to coat. Pour into prepared dish and bake, covered with foil, at 400 F for 40 minutes.
Uncover and add the garlic and oregano. Increase oven temperature to 425 F and roast another 20 minutes. Stir, then broil a couple of minutes if you want to brown and crisp them.

Serve hot or at room temperature. If you have any leftovers just zap them in the microwave the next day. I always sneak a couple more while putting them away in a container.