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Roasted Fingerling Potatoes

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.

Recipe source

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