Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Cut potatoes in half lengthwise.
Whisk Tuscan Marinade well to ensure all ingredients are evenly distributed.
Combine Tuscan Marinade, Garlic Puree and S&P into a stainless-steel bowl.
Whisk together until thoroughly combined.
Add halved potatoes.
Gently toss together to combine and thoroughly coat the potatoes evenly with the marinade.
Place potatoes, cut side up, in a single even layer onto parchment lined sheet trays. Arrange the larger ones around the perimeter, no more than 2.5 lbs per full sheet tray.
Roast in a preheated 400°F oven until tender, golden brown and caramelized, about 15 minutes.
Carefully rotate the trays halfway through, if needed, to ensure even cooking.
Remove from the oven. Cool completely.
Transfer to clean food storage containers. Cover, label, date and store refrigerated.
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