Good Eats By Rose

1) Slice potatoes in half
2) Into a baking tray, add the chicken bouillon, boiled water, all the seasonings, and lemon juice. Using a fork, mix everything together until combined.
3) Add the potatoes into the liquid marinade and briefly mix the potatoes around.
4) Generously add olive oil on top, about 3 tbsp (saving 1 tbsp for later)

Cover the potatoes with tin foil. At this point you can cook straight away if desired - or leave the potatoes for as long as overnight to marinade. I love prepping this recipe the day before cooking them!

Baking Instructions:
1) Preheat oven to 425 degrees.
2) Bake the potatoes with tin foil covered for 30 minutes, then remove the tin foil and continue cooking for another 30-40 minutes. During this time the potatoes will be boiling in the marinade and soaking up all the flavour (some evaporation will occur).
3) Take the potatoes out of the oven, and into a small bowl, pour out almost all of the extra marinade that has not evaporated (set aside and save it for basting later).
4) Add one extra tbsp of olive oil onto the bare potatoes, and then pop them back in the oven to brown up for another 30 minutes or until golden to your liking. Remember, good potatoes take cooking patience!
5) Once the potatoes are browned to your liking, take them out of the oven and grab that leftover marinade you set aside. Using a brush or spoon, baste an extra layer of flavourful marinade onto the potatoes before serving. Enjoy🤩