Greek Roasted Potatoes (Gluten Free, Top 8 Free, Vegan Option)

Instructions

There are two ways to make it! Don't you love options??

Option 1.) Preheat the oven to 400 °F and get out a rimmed non-stick baking sheet or line a rimmed baking sheet with heavy duty foil sprayed with non-stick spray. The potatoes tend to stick towards the end of the roasting process.
Wash, peel (if desired) and cut the potatoes into approximately 1"x3/4" chunks.
In the prepared pan, mix together the water, lemon juice, olive oil, chicken bouillon, thyme, rosemary, and salt.
Add the potatoes and stir to coat in the liquid.
Cover the pan with foil and bake for 40 minutes.
Remove the pan from the oven, uncover, and flip potatoes.  Then, add the minced garlic (you can add it during the last 15 minutes of baking if you're worried about it browning too much). Stir to evenly distribute..
Bake for another 30-35 minutes, stirring every 10 minutes. Keep an eye on the potatoes towards the end. Depending on how large the potato chunks were, you may need more or less time.
Once they're crisp, remove from the oven and let sit for about 5 minutes. Salt to taste.

Note: I've found this is a handy way to cook them if I want to pop them in the oven and forget about them.  However, I have found that they tend to stick more this way.

Option 2.) Dump potatoes and all ingredients in a skillet.  Turn to medium heat and cook until potatoes are browned and softened.  Time will depend on how thick you cut the potatoes.  I tend to cut mine smaller so they can cook faster, because I feel like I get a grey hair every time I wait for potatoes to cook!

Obviously, I prefer option two. I feel they don't stick, and you can make sure all sides brown evenly.  But, sometimes your large burners are spoken for with other parts of the dinner, so you need an oven option.