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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.

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