Lemon Garlic Roasted Potatoes
2 pounds waxy skin potatoes (such as red, purple or fingerling), cut in half or quarters if large
For the marinade:
1/2 cup OLIVE & VINE Meyer Lemon olive oil*
5 cloves garlic, minced
3 tablespoons OLIVE & VINE Savory Oregano balsamic balsamic
2 teaspoons sea salt
freshly ground pepper. to taste
fresh parsley, finely chopped (optional)
1/2 cup chicken stock or water
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 or broth to the bottom of the pan. Cook for 40 minutes until the water is evaporated and the potatoes are golden brown. Adjust seasoning if desired and sprinkle with fresh parsley.
* For a more savory version, try Tuscan Bouquet olive oil