4 servings (1/4 mixture)
Ingredients:
16 oz little potatoes, halved and par boiled
2 tsp minced garlic
2 large lemons, juice only
1/4 cup fat free chicken broth
1 tsp poultry seasoning
1 tbsp greek or italian seasoning
Directions:
Place the parboiled potatoes into a large ziploc bag or container. Set aside.
Make the sauce by combining the lemon juice, chicken broth, garlic and poultry seasoning.
Add to the potatoes and refrigerate for a few hours or overnight.
Preheat the oven to 425 F. Prepare a shallow baking pan by lightly spraying it with oil or lining it with parchment paper.
Drain the excess marinade (save for later) from the potatoes and place them the prepared baking pan, in a single layer.
Sprinkle the potatoes with the greek or italian seasoning.
Roast for 30 minutes. Add the excess marinade, stir and serve.
Suggested Serving: An excellent side dish.
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