PREP TIME: 10 MINS | COOK TIME: 40 MINS | TOTAL TIME: 50 MINS | SERVINGS: 4
These vegan-friendly roasted fingerling potatoes are packed with flavours and make a great side dish to any meal. A must and a keeper! Easily and quickly throw this together using fingerling potatoes (or any variety), oregano, veggie broth, garlic, and lemon juice.
INGREDIENTS :
- 3 tablespoons olive oil
- 2 pounds fingerling potatoes any variety
- 1 ½ c. vegetable broth
- 3 garlic cloves minced
- 3 tablespoons lemon juice
- 1 tablespoon dried oregano
- ½ teaspoon Pepper
- ½ teaspoon salt or to taste
DIRECTIONS :
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Thoroughly wash the potatoes, then slice them lengthwise. Onto a large (about 12 x 17-inches_ non-stick baking sheet, place the potatoes in a single layer.
Step 3: Sprinkle the potatoes with salt and pepper, then drizzle with olive oil. Mix the potatoes using your hands, ensuring the potatoes are completely coated with oil. Flip the potatoes cut-side down and place in the preheated oven. Bake the potatoes for about 15 minutes.
Step 4: Meanwhile, combine the veggie broth, lemon juice, garlic, and oregano.
Step 5: Take the potatoes from the oven when done and pour the veggies broth mixture over. Return to the oven and bake for another 20 to 25 minutes or until the liquid has disappeared and the potatoes are completely cooked.
Step 6: Flip the potatoes cut-side down and set the oven to broil for about 5 to 7 minutes or until the potatoes are lightly browned. If desired, sprinkle the potatoes with some freshly chopped parsley.
Notes:
- To reheat the potatoes, slice them into smaller chunks and place them in a non-stick skillet, then reheat on the stovetop. Place any leftovers in an airtight container and store them in the fridge for up to 3 days.
- For this recipe, I suggest using new potatoes. Although, you can use other varieties of potatoes or larger ones, cut into quarters.
NUTRITION FACTS:
Calories: 294kcal, Carbohydrates: 45g, Protein: 5g, Fat: 11g, Saturated Fat: 1g, Sodium: 606mg, Potassium: 1021mg, Fiber: 6g, Sugar: 2g, Vitamin A: 250IU, Vitamin C: 49.7mg, Calcium: 93mg, Iron: 3.3mg
ROASTED FINGERLING POTATOES
Ingredients
- 3 tablespoons olive oil
- 2 pounds fingerling potatoes any variety
- 1 ½ c. vegetable broth
- 3 garlic cloves minced
- 3 tablespoons lemon juice
- 1 tablespoon dried oregano
- ½ teaspoon Pepper
- ½ teaspoon salt or to taste
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Thoroughly wash the potatoes, then slice them lengthwise. Onto a large (about 12 x 17-inches_ non-stick baking sheet, place the potatoes in a single layer.
Step 3: Sprinkle the potatoes with salt and pepper, then drizzle with olive oil. Mix the potatoes using your hands, ensuring the potatoes are completely coated with oil. Flip the potatoes cut-side down and place in the preheated oven. Bake the potatoes for about 15 minutes.
Step 4: Meanwhile, combine the veggie broth, lemon juice, garlic, and oregano.
Step 5: Take the potatoes from the oven when done and pour the veggies broth mixture over. Return to the oven and bake for another 20 to 25 minutes or until the liquid has disappeared and the potatoes are completely cooked.
Step 6: Flip the potatoes cut-side down and set the oven to broil for about 5 to 7 minutes or until the potatoes are lightly browned. If desired, sprinkle the potatoes with some freshly chopped parsley.
