Side Dishes

Garlic Potatoes

Garlic and Lemon Balsamic Potatoes

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


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)  

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. 

Serves 6 as a side dish