PREP TIME: 10 MINS | COOK TIME: 40 MINS | TOTAL TIME: 50 MINS | SERVINGS: 4
This is a vegan-friendly appetizer, perfect as a side dish, even as a filling dinner. Perfectly seasoned Roasted Fingerling Potatoes made with oregano, veggie broth, garlic, and lemon juice. Bursting with flavour and crazy good, even your pickiest eaters will love these!
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: After thoroughly washing the potatoes, slice them lengthwise. Into a large nonstick baking sheet (around 12 x 7-inches), spread the pieces of potato in a single layer. Season with salt and pepper, then drizzle the potatoes with olive oil. Mix the potatoes using your hands so they’ll be covered in oil. Flip them cut-side down and place in the preheated oven to bake for about 15 minutes.
Step 3: Meanwhile, whisk the veggie broth, lemon juice, garlic, and oregano.
Step 4: Take the potatoes from the oven after fifteen minutes, then pour the veggie broth mixture over. Return to the oven and continue baking for another 20 to 25 minutes until all the liquid has disappeared and the potatoes are completely cooked.
Step 5: Turn the potatoes cut-side up, then broil them for about 5 to 7 minutes to brown them a little. If desired, sprinkle the potatoes with some freshly chopped parsley. Enjoy!
NOTES:
To reheat the potatoes, first, you cut them smaller and place them in a nonstick skillet, and heat them on the stovetop. You can place the leftovers in an airtight container and store them in the fridge for up to 3 days.
For this recipe, I suggest using new potatoes as they have a similar texture and size as fingerling potatoes, plus they have tender skin. You can also use other varieties of potatoes, even larger ones (slice them in 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: After thoroughly washing the potatoes, slice them lengthwise. Into a large nonstick baking sheet (around 12 x 7-inches), spread the pieces of potato in a single layer. Season with salt and pepper, then drizzle the potatoes with olive oil. Mix the potatoes using your hands so they’ll be covered in oil. Flip them cut-side down and place in the preheated oven to bake for about 15 minutes.
Step 3: Meanwhile, whisk the veggie broth, lemon juice, garlic, and oregano.
Step 4: Take the potatoes from the oven after fifteen minutes, then pour the veggie broth mixture over. Return to the oven and continue baking for another 20 to 25 minutes until all the liquid has disappeared and the potatoes are completely cooked.
Step 5: Turn the potatoes cut-side up, then broil them for about 5 to 7 minutes to brown them a little. If desired, sprinkle the potatoes with some freshly chopped parsley. Enjoy!
Notes
To reheat the potatoes, first, you cut them smaller and place them in a nonstick skillet, and heat them on the stovetop. You can place the leftovers in an airtight container and store them in the fridge for up to 3 days. For this recipe, I suggest using new potatoes as they have a similar texture and size as fingerling potatoes, plus they have tender skin. You can also use other varieties of potatoes, even larger ones (slice them in quarters).
