2 tablespoons olive oil
4 teaspoons lemon zest
3 tablespoons honey
1 teaspoon dried marjoram
2 cloves garlic, crushed
1 1/2 cups water
salt and pepper to taste
6 green onions, stems removed
6 large potatoes, peeled and cubed
1 teaspoon dried oregano
2 tablespoons distilled white vinegar
Combine olive oil, lemon zest, honey, marjoram, garlic, water and salt and pepper in a small saucepan or bowl. Bring to a boil. Boil 2 minutes. Pour into serving dishes.
Cut open potatoes; cut into 1/4 inch slices. Stuff each potato with 2 green onions, finely chopped. Spoon mixture over potatoes. Place over cooked potatoes. Cover; refrigerate 1 hour.
Dredge potatoes; dredge in flour and salt. Roll out; place on plate. Pour marinade evenly over all. Cover; refrigerate until serving.