Login
Log in if you have an account
Register
Having an account with us will allow you to check out faster in the future, store multiple addresses, view and track your orders in your account, and more.
Create an account2 pounds waxy skin potatoes cut in half (or quarters if large)
Marinade
- ½ cup lemon olive oil 5 cloves fresh garlic, minced.
- 3 tablespoons Oregano White Balsamic
- ½ cup chicken stock or water
- 2 teaspoons kosher salt
- fresh ground pepper to taste finely chopped fresh parsley (optional)
Preheat the oven to 400 F. Whisk the marinade ingredients except the water in a large bowl. Toss the potatoes with the marinade and arrange in a single layer on a large baking sheet. Add water to the bottom of the pan with the potatoes. Cook for 40 minutes until the water is evaporated and the potatoes are crusty-golden brown. Adjust seasoning as necessary and serve sprinkled with fresh parsley.