Recipe ·Jul 11, 2017

Lemon Roasted-Rosemary Potatoes

There are three foods that are a major weakness for me – always have been and always will. I think I could survive on bread, potatoes and fresh fruit alone. The great thing about potatoes is there are so many recipes available to add a little flavor to them.

Growing up, our go to recipe was cheesy ranch mashed potatoes or the potatoes in a stew or something along those lines. We got in a bit of a rut in that regard. Some of you might be in that position with your everyday lives. Hopefully this recipe will inspire you to switch it up a little.

Ingredients:

3 cloves garlic
1 lemon, juice
1 lemon, zest
3 lbs. baby potatoes, cut in half
1 tsp. rosemary
2 sprigs fresh rosemary
salt and pepper
2 tbsp. olive oil

Directions:

Preheat oven to 400°F.
Boil a large pot of water; place potatoes in water for 5 minutes or until slightly soft; remove from water and place in a mixing bowl.
Add in the lemon juice, lemon zest, salt, pepper, olive oil, garlic and rosemary; mix thoroughly.
Line a cookie sheet with aluminum foil and evenly spread the potato mixture.
Once in the oven, make sure to stir the potatoes every 5-10 minutes.
Remove once soft and golden brown.