Recipe: Lemony Garlic Roasted Potatoes

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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.



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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