Dill Olive Oil and White Balsamic Roasted Oregano-Garlic Potatoes

Ingredients

2 pounds waxy skin potatoes cut in half (or quarters if large)
Marinade
1/2 cup Coronado Taste of Oils Dill Olive Oil
5 cloves fresh garlic, minced
3 tablespoons Coronado Taste of Oils White Balsamic
1/4 cup chicken stock
2 teaspoons kosher salt
fresh ground pepper to taste
finely chopped fresh parsley (optional)

Directions

Preheat the oven to 400 F.

Whisk the marinade ingredients except the chicken stock, in a large bowl.

Toss the potatoes with the marinade and arrange in a single layer on a large baking sheet.

Add stock 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.