Roasted Fingerling Potatoes
- 2 lbs. fingerling potatoes any variety
- 3 tbsp. olive oil
- 1 1/2 cup vegetable broth
- 3 tbsp. lemon juice
- 3 garlic cloves minced
- 1 tbsp. dried oregano
- 1/2 tsp. salt or to taste
- 1/2 tsp. pepper
Preheat the oven to 375º F.
Wash the potatoes thoroughly and cut lengthwise. Place them onto a large (about 12×17 inches), non-stick baking sheet in a single layer.
Season the potatoes with salt and pepper, and drizzle with olive oil. Using your hands, mix the potatoes, making sure they are covered with oil. Turn them cut-side down, and bake for 15 minutes.
In the meantime, mix together the veggie broth, lemon juice, garlic, and oregano.
Remove the potatoes from the oven and pour the veggie broth mixture on top. Bake for an additional 20-25 minutes, or until the liquid has disappeared and the potatoes are cooked through.
Once cooked, remove the potatoes from the oven and flip them cut-side up. Broil for 5-7 minutes, until they brown a bit. Sprinkle them with freshly chopped parsley, if desired.