Recipe: Roasted Lemon Garlic Potatoes

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2 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.