These potatoes are a great complementary side dish to accompany any main course. Using Lemon Olive Oil and savory Oregano Balsamic Vinegar cuts down your prep time while imparting big flavor. This recipe comes from the head chef at Veronica Foods, Leah Bradley.
- 2 pounds waxy skin potatoes cut in half (or quarters if large)
- 1/2 cup Olive This! Lemon Fused Olive Oil
- 5 cloves fresh garlic, minced
- 3 tablespoons Olive This! Oregano White Balsamic Vinegar
- 2 teaspoons kosher salt
- fresh ground pepper to taste
- 1/2 cup chicken stock
- finely chopped fresh parsley (optional)
Preheat the oven to 400 F. Whisk all ingredients except the potatoes and chicken stock in a large bowl. Add the potatoes to the marinade in the bowl and toss. Arrange them in a single layer on a large baking sheet. Add the chicken stock to the bottom of the pan with the potatoes. Cook for 40 minutes until the liquid is evaporated and the potatoes are crusty-golden brown. Adjust seasoning as necessary and serve sprinkled with fresh parsley.
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