Ingredients:
2 pounds waxy skin potatoes cut in half (or quarters if large)
Marinade
1/2 cup OLEA's Lemon Fused Olive Oil
5 cloves fresh garlic, minced
3 tablespoons OLEA'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)
Marinade
1/2 cup OLEA's Lemon Fused Olive Oil
5 cloves fresh garlic, minced
3 tablespoons OLEA'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.
Recipe adapted from Veronica Foods
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.
Recipe adapted from Veronica Foods
Comments (0)
Back to Side Dishes