Greek Potatoes (Lemon and Herb Roasted)

3 pounds baby gold potatoes halved or quartered as needed to be 1 ½- 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 at fromvalerieskitchen.com

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