Crispy, golden, and loaded with garlic — these roasted potatoes get their bright, herby edge from our Green Limonato Fused Olive Oil, pressed straight from lemons and olives for real citrus flavor with no shortcuts. A splash of Oregano White Balsamic rounds out the marinade with a clean, tangy finish. Simple ingredients, big payoff — an easy side that goes with just about anything off the grill.
Ingredients
- 2 pounds waxy skin potatoes cut in half (or quarters if large)
For the Marinade:
- 1/2 cup Green Limonato Fused 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)
Instructions
- 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.
