Ingredients:

  • 2 pounds (900g) baby potatoes, halved
  • 1/4 cup (60ml) olive oil
  • 3 large garlic cloves, minced
  • 1 lemon, juiced and zested
  • 2 teaspoons dried oregano
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1/4 cup (60ml) vegetable broth or water
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Halve the baby potatoes and place them in a mixing bowl.
  3. In a separate bowl, whisk together olive oil, minced garlic, lemon juice, lemon zest, oregano, salt, and black pepper.
  4. Pour the marinade over the potatoes and toss to coat evenly.
  5. Transfer the potatoes to a large roasting pan and pour the vegetable broth or water into the bottom of the pan.
  6. Spread the potatoes in a single layer and roast for about 35-40 minutes, turning occasionally, until golden brown and tender.
  7. Remove from the oven, toss with fresh parsley, and serve warm.