– 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
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.
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.