Print Options:

Cindy’s Roasted Lemon Garlic Potatoes

 2 lbs Yukon Gold or similar potatoes cut in half or quarters
 ½ cup Cindy's Meyer Lemon Olive Oil
 5 cloves fresh garlic
 ½ cup chicken stock or water
 2 tsp kosher salt
 1 pinch fresh ground pepper (or to taste)
 3 tbsp Cindy's Garlic Cilantro Balsamic Vinegar
 fresh chopped parsley to garnish

Preheat oven to 400 degrees.


Whisk marinade ingredients except the chicken stock/water in a large bowl. Toss the potatoes with the marinade and arrange in a single layer on a large baking sheet.


Add chicken stock or water to bottom of the pan with the potatoes . Cook for 40 mins until the stock is evaporated and the potatoes are crusty golden brown.


Adjust seasoning as necessary and garnish with parsley if you choose.