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POTATOES: Lemon-Garlic Roasted Potatoes

Side Dishes

Servings: 6


  • 2 pounds waxy skin potatoes, cut in half (or quarters if large)
  • Marinade
  • 1/2 cup Meyer Lemon Olive Oil
  • 5 cloves fresh garlic, minced
  • 3 tablespoons Oregano Balsamic
  • 1/2 cup chicken stock or water
  • 2 teaspoons kosher salt
  • fresh ground pepper to taste
  • fine chipped fresh parsley (optional)


  1. Preheat the oven to 4000F.
  2. Leaving out the chicken stock/water, whisk the other marinade ingredients in a large bowl.
  3. Toss the potatoes with the marinade and arrange in a single layer on a large baking sheet. Add chicken stock/water to the bottom of the pan with the potatoes.
  4. Cook for 40 minutes until the water is evaporated and the potatoes are crusty-golden brown.
  5. Adjust seasoning as necessary, and serve sprinkled with fresh parsley.