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Oliveziaโ€™s Lemon Garlic Potatoes

๐…๐ž๐š๐ญ๐ฎ๐ซ๐ž๐ ๐…๐ฅ๐š๐ฏ๐จ๐ซ๐ฌ





๐ˆ๐ง๐ ๐ซ๐ž๐๐ข๐ž๐ง๐ญ๐ฌ

๐Ÿ”ธ 2 pounds waxy skin potatoes cut in half (or quarters if large)

๐Ÿ”ธ 1/2 cup lemon olive oil

๐Ÿ”ธ 5 cloves fresh garlic, minced

๐Ÿ”ธ 3 tablespoons oregano white balsamic

๐Ÿ”ธ 1/2 cup chicken stock or water

๐Ÿ”ธ 2 teaspoons kosher salt

๐Ÿ”ธ fresh ground pepper to taste

๐Ÿ”ธ finely chopped fresh parsley (optional)


๐ˆ๐ง๐ฌ๐ญ๐ซ๐ฎ๐œ๐ญ๐ข๐จ๐ง๐ฌ

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.



Adapted from: Veronica Foods



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