Description
2 pounds baby potatoes, halved
1/4 cup olive oil
1/4 cup fresh lemon juice
1 tablespoon lemon zest
4 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup vegetable broth or chicken broth
Fresh parsley, chopped (for garnish)
Directions:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, combine the olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper. Add the halved potatoes and toss to coat them evenly with
the marinade.
Transfer the potatoes to the prepared baking sheet in a single layer. Pour the broth over the potatoes.
Roast in the oven for 35-40 minutes, turning the potatoes halfway through, until they are golden and crispy on the edges, and tender in the middle.
Remove from the oven and garnish with freshly chopped parsley before serving.
Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Kcal: 230 per serving
Servings: 4
