Olive Oil Roasted Lemon Garlic Potatoes


2 pounds waxy skin potatoes cut in half


  • 1/2 cup lemon infused 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)


  1. Preheat the oven to 400 F.
  2. Whisk the marinade ingredients except the water in a large bowl.
  3. Toss the potatoes with the marinade and arrange in a single layer on a large baking sheet.
  4. Add water to the bottom of the pan with the potatoes.
  5. Cook for 40 minutes until the water is evaporated and the potatoes are crusty-golden brown.
  6. Adjust seasoning as necessary and serve sprinkled with fresh parsley.

Serves 6 as a side dish