Ingredients

The following ingredients have 6 Servings
  • 1 1/2 pounds mini potatoes ((I used Yukon Gold))
  • 3 tablespoons olive oil
  • 1 whole lemon (zested and juiced)
  • 3 cloves garlic (minced)
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups vegetable broth (or chicken broth)

Instruction

  • Preheat the oven to 400 degrees F. Cut the potatoes in half and set in a 9X13 inch baking dish.
  • Drizzle the olive oil over the top. Then add the lemon zest, minced garlic, oregano, salt and pepper. Toss the potatoes to coat in seasoning.
  • Pour the lemon juice and vegetable broth in the side of the pan, being careful not to “washed” the seasoning off the potatoes. Roast for 30 minutes in the oven.
  • Flip the potatoes and place back in the oven for 25-30 minutes, until the potatoes are tender and the skin is starting to crisp.
  • Toss the potatoes in the glaze and serve. (Sprinkle with fresh parsley if desired.)