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Rosemary Roasted Potatoes
Submitted by Jamie Levine {green beans & grapefruit} on May 31, 2012 in Potatoes, Sides
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
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 Instructions
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.
