Olive Oil Roasted Lemon-Garlic Potatoes

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

Marinade
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)

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.

Older Post
Newer Post
Close (esc)

Online orders not available

Currently, we are not able to fulfill online orders but please visit us at our Brantford location or at the Wincey Mills in Paris. You can also sign up for our newsletter and we'll notify when the online store is available!

Locations

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.

Search

Shopping Cart

Your cart is currently empty.
Shop now