PREP TIME: 10 MINS | COOK TIME: 40 MINS | TOTAL TIME: 50 MINS | SERVINGS: 4
I love potatoes, and this easy recipe for Roasted Fingerling Potatoes is one of the best potato recipes I’ve tried! These fingerling potatoes are flavoured with oregano, veggie broth, garlic, and lemon juice. A vegan-friendly side dish that pairs well with just about anything and is perfect even by itself.
INGREDIENTS
2 pounds fingerling potatoes any variety
3 tablespoons olive oil
1 ½ c. vegetable broth
3 tablespoons lemon juice
3 garlic cloves minced
1 tablespoon dried oregano
½ teaspoon salt or to taste
½ teaspoon pepper
How to make Roasted Fingerling Potatoes
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Thoroughly wash the potatoes. Slice them lengthwise, then place them in a single layer onto a large 12 x 17 inches nonstick baking sheet.
Step 3: With salt and pepper, season the potatoes and drizzle with olive oil. Mix using your hands to completely coat the potatoes. Turn the potatoes cut-side down. Place in the preheated oven and bake for about 15 minutes.
Step 4: While the potatoes are baking, whisk the veggie broth with lemon juice, garlic, and oregano.
Step 5: When done, remove the potatoes from the oven. Over the potatoes, pour the veggie broth mixture. Return to the oven and resume baking for another 20 to 25 minutes or until the liquid disappears and the potatoes are cooked through.
Step 6: Flip the potatoes. Broil them for about 5 to 7 minutes until slightly brown. If desired, sprinkle with some freshly chopped parsley. Enjoy!
Notes:
To reheat the potatoes, slice them smaller and place the pieces in a nonstick skillet on the stovetop. For the leftovers, place them in an airtight container and store them in the fridge for up to 3 days.
New potatoes are recommended as their texture and size are very similar to fingerling potatoes. They also have very tender skin. If you want to use other types of potatoes you can, but the result is different. And if using large potatoes, slice them 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
Ingredients
- 2 pounds fingerling potatoes any variety
- 3 tablespoons olive oil
- 1 ½ c. vegetable broth
- 3 tablespoons lemon juice
- 3 garlic cloves minced
- 1 tablespoon dried oregano
- ½ teaspoon salt or to taste
- ½ teaspoon pepper
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Thoroughly wash the potatoes. Slice them lengthwise, then place them in a single layer onto a large 12 x 17 inches nonstick baking sheet.
Step 3: With salt and pepper, season the potatoes and drizzle with olive oil. Mix using your hands to completely coat the potatoes. Turn the potatoes cut-side down. Place in the preheated oven and bake for about 15 minutes.
Step 4: While the potatoes are baking, whisk the veggie broth with lemon juice, garlic, and oregano.
Step 5: When done, remove the potatoes from the oven. Over the potatoes, pour the veggie broth mixture. Return to the oven and resume baking for another 20 to 25 minutes or until the liquid disappears and the potatoes are cooked through.
Step 6: Flip the potatoes. Broil them for about 5 to 7 minutes until slightly brown. If desired, sprinkle with some freshly chopped parsley. Enjoy!
Notes
To reheat the potatoes, slice them smaller and place the pieces in a nonstick skillet on the stovetop. For the leftovers, place them in an airtight container and store them in the fridge for up to 3 days. New potatoes are recommended as their texture and size are very similar to fingerling potatoes. They also have very tender skin. If you want to use other types of potatoes you can, but the result is different. And if using large potatoes, slice them into quarters.
