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Rosemary Roasted Potatoes

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Level: Easy

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Description

Simple and satisfying rosemary roasted potatoes.

Ingredients

  • 1 pound Baby Yukon Gold Potatoes
  • 2 Tablespoons Olive Oil
  • ¾ teaspoons Kosher Salt
  • 2 teaspoons Finely Chopped Rosemary (fresh)
  • 1 Tablespoon Lemon Juice, Fresh
  • ¼ teaspoons Cracked Black Pepper

Preparation

Preheat oven to 425°F.

Leave smaller potatoes whole and cut larger potatoes in half lengthwise so that they’re even in size. Toss the potatoes in olive oil and salt, coating evenly. Place on a sheet tray (no parchment paper) with cut sides down, leaving space between each potato.

Cook 30 minutes or until cut sides are golden-brown and potatoes are fork tender. While still hot, use a spatula to assist in removing from tray; toss with rosemary, lemon juice and cracked black pepper.

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