Lemon Rosemary Roasted Potatoes

 
 These lemon rosemary roasted potatoes are the perfect pick-me-up to pair with a light entree or a lemony protein.

These lemon rosemary roasted potatoes are the perfect pick-me-up to pair with a light entree or a lemony protein.

Adapted from Ina Garten on the Food Network

| Yield: 3-4 servings | Time: 1 hour and 10 minutes | 

 
 

 
 

Ingredients

1 ½ pounds small red or white-skinned potatoes (a mixture is great too)

⅛ cup olive oil

Juice of 1 lemon

¾ teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 tablespoons minced garlic (3 cloves)

2 tablespoons minced fresh rosemary leaves

zest of 1 lemon

Preparation

Preheat the oven to 400F.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, lemon juice, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.

Remove the potatoes from the oven, season with lemon zest, and salt and pepper to taste. Serve with your favorite protein. 

 
 

 

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