The potatoes roast slowly in a garlicky bath, soaking up all the goodness. It’s perfect for an afternoon when you’re spending time in the kitchen.
Serves four alongside roasted or grilled meat, poultry, or fish.
- 6 potatoes, peeled and quartered or cut into wedges
- 1 cup water
- ⅔ cup Garlic Expressions Vinaigrette or The Garlic Box Apple Cider Vinaigrette
- 2 tsp dried oregano
- 1 tsp dried rosemary
- ½ tsp dried basil
- several grinds black pepper
Preheat oven to 350°F/176°C.
In a large bowl, mix all ingredients except the potatoes. Add the potatoes and toss gently to coat well. Turn potatoes and all of the liquid into a 9x11 inch baking dish; distribute potatoes evenly. Bake, uncovered, 1½ to 2 hours in the oven, turning occasionally, until tender but firm and most of the liquid has been absorbed. You can raise the heat at the end to add a little golden colour to the potatoes. Remove and sprinkle with a bit of sea salt, if desired, and serve.