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. (Photo source: Jonathan Farber)
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.