Lemon & Garlic Potatoes


2 lbs waxy skin potatoes cut in halves or into quarters

For the marinade:
1/2 Cup Lemon Agrumato Olive Oil
5 cloves fresh garlic, minced
3 Tbsp Oregano White Balsamic Vinegar

1/2 Cup chicken stock or water
2 tsp sea salt
fresh ground pepper, to taste
Optional: finely chopped fresh parsley

Preheat your oven to 400 F. Whisk together the marinade ingredients except the water in a large bowl. Toss the potatoes with the marinade, then arrange them on a large baking sheet in a single layer.

Add water to the bottom of the pan with the potatoes. Cook for 40 minutes until the water is fully evaporated and the potatoes are crusty golden brown. Adjust the seasoning as necessary and serve sprinkled with fresh parsley.

Can Serve 6 as a side dish.

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