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Baked Rosemary, Garlic, and Lemon Potatoes

A wonderful vegetarian side dish or add some crumbled feta and some crusty bread and eat it as a meal! If you are a meat eater, then pair it with some roasted chicken, steak, or sausage, oh yeah!
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Ingredients
  

  • 15 baby yellow or gold potatoes halved
  • 1 tablespoon finely chopped rosemary (or use 1/2 tablespoon dried oregano)
  • 6 cloves garlic finely chopped
  • 1/4 cup extra virgin olive oil
  • 1 1/2 lemons juiced and zested (about 1/4 cup juice)
  • kosher salt and pepper to taste
  • 3/4 cup vegetable or chicken broth

Instructions
 

  • Preheat oven to 425 degrees Fahrenheit.
  • Add all ingredients into a 9″ by 13″, or similar, pan and combine well. I used 1 and 1/2 teaspoon of kosher salt and 1/2 teaspoon freshly cracked black pepper, but adjust to your liking. If some of the baby potatoes are larger then quarter. Try to keep them approximately the same size so they are done at the same time.
  • Cover with foil and bake for 1 hour.
  • Remove from oven and remove foil, gently stir potatoes, check to see if they are done. If done, let sit for a few minutes before eating.
  • If potatoes are not done yet, check liquid and if needed add another 1/2 cup of broth, so they don’t stick to the pan, carefully cover with same foil (cause it’s hot), and cook for another 15 minutes, or until tender.
  • Remove and taste for seasoning. If you think they need more salt, sprinkle a little bit more on. Otherwise, enjoy!