Roasted Fingerling Potatoes

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– 2 lbs. fingerling potatoes any variety – 3 tbsp. olive oil – 1 ½ cup vegetable broth – 3 tbsp. lemon juice – 3 garlic cloves minced – 1 tbsp. dried oregano – ½ tsp. salt or to taste – ½ tsp. pepper

Ingredients

STEP

1

Wash the potatoes thoroughly and cut lengthwise. Place them onto a large (about 12x17 inches), non-stick baking sheet in a single layer.

STEP

2

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.

STEP

3

In the meantime, mix together the veggie broth, lemon juice, garlic, and oregano.

STEP

4

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.

STEP

5

Once cooked, remove the potatoes from the oven and flip them cut-side up.

STEP

6

Preheat the oven to 375º F. Broil for 5-7 minutes, until they brown a bit. Sprinkle them with freshly chopped parsley, if desired.

Click "See Recipe" below for the exact measurements and step-by-step photo and video instructions.

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