Ingredients
10 small red potatoes (2 to 3 inches long), sliced into halves or thirds
¼ cup vegetable broth
1 teaspoon rosemary
1 teaspoon lemon pepper
Preparation
Arrange the potatoes in a single layer on a baking sheet and put into the oven, about 8 inches below the broiler. Cook for 15 minutes. Keep peeking to make sure they don’t burn. They will puff up and the tops will brown. It is not necessary to flip them over.
