2 pounds waxy skin potatoes cut in half (or quarters if large)
Marinade
1/2 cup oregano, garlic, tuscan herb, basil, milanese gremolata olive oil
5 cloves fresh garlic, minced
3 tablespoons Neapolitan dark balsamic
1/2 cup chicken stock or water
2 teaspoons kosher salt
fresh ground pepper to taste
finely chopped fresh parsley (optional)
Preheat the oven to 400 F. Whisk the marinade ingredients except the water and balsamic in a large bowl. Toss the potatoes with the marinade and arrange in a single layer on a large baking sheet. Add water 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. Drizzle potatoes with balsamic vinegar the last 5 minutes of cooking. Adjust seasoning as necessary and serve sprinkled with fresh parsley.
