Ingredients:
- 3 pounds baby gold potatoes, halved or quartered as needed to be 1½- to 2-inches (I like Honey Gold Bite-Sized Potatoes)
- ⅓ cup olive oil
- ½ cup low-sodium chicken broth, or vegetable broth for vegetarian
- 1 lemon, zested and juiced
- 2 teaspoons dried oregano
- 1 teaspoon kosher or sea salt
- ½ teaspoon garlic powder
- freshly ground black pepper
- 3 tablespoons fresh parsley
Directions:
- Preheat oven to 400 degrees F.
- Place the potatoes in a single layer on a large rimmed baking sheet. Combine the chicken broth, olive oil, lemon juice and zest, oregano, salt, garlic powder, and pepper in a small bowl.
- Pour the mixture over the potatoes and toss to coat. Transfer the baking sheet to the oven and roast for 20 minutes.
- Toss the potatoes, spread them back out in an even layer, and continue to cook for an additional 25 to 30 minutes, or until fork tender and golden brown
- Sprinkle with fresh parsley and serve.