I like using the leftovers for one skillet breakfasts (recipe here).

Roasted Mini Potatoes Recipe

makes 4 side servings

1 1/2 pounds mini potatoes, scrubbed clean and dried

1/2 cup chicken broth (or vegetable broth or water)

juice of 1 lemon (optional)

4 cloves garlic, minced

optional: 1 to 2 tsp dried or fresh herbs (I like using dried parsley, rosemary or oregano, but you could use any herbs in any combination that you like)

3 to 4 tbsp olive oil

coarse sea salt

ground black pepper

Preheat the oven to 425 F.  Place the potatoes in a shallow baking dish that is large enough to contain all of them in a single layer.  Drizzle olive oil over the potatoes.  Using your hands, toss until the potatoes are completely coated with a thin layer of oil.  Toss in the garlic, dried herbs (if using), and pinches of salt and pepper.  Arrange the potatoes in a single layer and add the broth or water and lemon juice if using.  Bake until the top side of the potatoes have browned nicely, about 15 minutes.  Do not allow to burn.  Turn them over and bake until the other side is browned, about 15 more minutes.  The potatoes should be tender (ie. a sharp knife will pierce through them easily).  Plate and serve immediately.