Greek Potatoes

• servings: 6 servings
• active time: 10 minutes
• total time: 55 minutes

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 the potatoes. Transfer the baking sheet to the oven and roast for 20 minutes and then 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.

Nutrition

• Serving Size: 0.5 pound
• Calories: 292 kcal
• Total Fat: 12 g
• Saturated Fat: 2 g
• Sodium: 409 mg
• Total Carbohydrate: 42 g
• Dietary Fiber: 6 g
• Total Sugars: 2 g
• Protein: 5 g