Ingredients
2 pounds waxy potatoes, cut in half (or quarters if large)
Marinade
½ cup Buona Cucina Chimichurri Verde Fused Olive Oil
5 cloves garlic, minced
3 tbsp Buona Cucina Garlic Chive White Balsamic Vinegar
½ cup chicken stock or water
2 tsp kosher salt
Fresh ground pepper, to taste
Fresh parsley, chopped (optional)
Directions
Preheat oven to 400°F (205°C).
Make the marinade:
In a large bowl, whisk together:
Chimichurri Verde Fused Olive Oil
Minced garlic
Garlic Chive White Balsamic Vinegar
Kosher salt
Pepper
Toss the potatoes in the marinade until fully coated.
Spread onto a baking sheet in a single, even layer.
Add the chicken stock or water to the bottom of the pan (this helps steam then crisp).
Roast for 40 minutes, or until the liquid has evaporated and the potatoes are golden and crispy.
Finish and serve:
Taste and adjust seasoning. Sprinkle with fresh parsley if desired.