Roasted Lemon Garlic Potatoes
2 pounds waxy skin potatoes cut in half (or quarters if large)
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)
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.