Greek Lemon Roasted Potatoes

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1 ½ pounds mini potatoes ((I used Yukon Gold))

3 tablespoons olive oil

1 whole lemon (zested and juiced)

3 cloves garlic (minced)

1 teaspoon dried oregano

1 teaspoon salt

¼ teaspoon black pepper

1 ½ cups vegetable broth (or chicken broth)

Preheat the oven to 400 degrees F. Cut the potatoes in half and set in a 9X13 inch baking dish.
Drizzle the olive oil over the top. Then add the lemon zest, minced garlic, oregano, salt and pepper. Toss the potatoes to coat in seasoning.
Pour the lemon juice and vegetable broth in the side of the pan, being careful not to “washed” the seasoning off the potatoes. Roast for 30 minutes in the oven.
Flip the potatoes and place back in the oven for 25-30 minutes, until the potatoes are tender and the skin is starting to crisp.
Toss the potatoes in the glaze and serve. (Sprinkle with fresh parsley if desired.)