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Olive Oil Roasted Lemon Garlic Potatoes

Roasted potatoes with a simple drizzle of olive oil, salt and pepper is always tasty. You can, of course, add some fresh sprigs of rosemary or other fresh herbs for an extra punch, but this recipe with the addition of an infused flavored olive oil and the savory nature of our Oregano infused White Balsamic Vinegar raises the bar! Adding the water or stock to the bottom of the roasting pan also makes magic because the potatoes absorb the liquid for a moist texture inside but the outside turns into a wonderfully golden-crispy exterior that is coated with the marinade ingredients and just makes the flavor explode like you have never had in a Roasted Potato before! Trust Me!!!! Delizioso!


Ingredients:

2 lbs waxy skin potatoes cut in half (or quarter if large)


Marinade

1/2 C Lemon Olive Oil

5 cloves fresh garlic, minced

3 Tbsp Oregano White Balsamic Vinegar

1/2 C Chicken Stock or Water

2 tsp kosher salt

fresh ground pepper to taste

finely chopped fresh parsley (optional)


Preheat oven to 400 F. Whisk marinade ingredients except stock/water in a large bowl.

Toss the potatoes with the marinade and arrange in a single layer on a large baking sheet. Add water/stock to the bottom of pan with the potatoes. Roast for 40 minutes or until liquid is evaporated and the potatoes are crusty-golden brown. Adjust seasonings as necessary and serve with fresh parsley sprinkled as a garnish.


Serves 6 as a side dish.


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Little Rock, Pulaski County 72223
USA

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