Olive Oil Roasted Lemon Garlic Potatoes


Pasta with Mushroom-Sage Olive Oil Fried Sage Leaves and Pecorino

Ingredients:

2 pounds waxy skin potatoes cut in half (or quarters if large)

Marinade Ingredients:

1/2 cup Ghiggeri's Lemon Olive Oil

5 cloves fresh garlic, minced

3 tablespoons Ghiggeri's Oregano White Balsamic

1/2 cup chicken stock or water

2 teaspoons kosher salt

fresh ground pepper to taste

finely chopped fresh parsley (optional)

Directions:

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.

Serves 6 as a side dish

Serves 4-6

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