 Olive Oil Roasted Lemon Garlic Potatoes
2 pounds waxy skin potatoes cut in half (or quarters if large) Marinade 1/2 cup Mt. Of Olives Tuscan Herm 5 cloves fresh garlic, minced 3 tablespoons Mt. Of Olives Sicilian Lemon 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. |
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