Ingredients
- 2 pounds waxy skin potatoes cut in half (or quarters if large)
Marinade
- 1/2 cup lemon olive oil
- 5 cloves fresh garlic, minced
- 3 tablespoons oregano white balsamic
- 1/2 cup chicken stock or water
- 2 teaspoons kosher salt
- fresh ground pepper to taste
- finely chopped fresh parsley (optional)
Instructions
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.