Lemon-Roasted Potatoes
- Vegetable recipes
- Blend it for baby
- Kid-friendly
- Vegan
This extremely popular dish can also be made with Greek or Italian oregano or sprigs of thyme instead of the rosemary.
Ingredients
- 3 lbs (1.5 kg) baking potato
- 1/3 cup (75 mL) extra-virgin olive oil
- 3 sprigs fresh rosemary
- 1/4 cup (60 mL) lemon juice
- 3/4 tsp (4 mL) salt
- 1/4 tsp (1 mL) pepper
Preparation
Peel and halve potatoes (or quarter large potatoes). In cast iron or ovenproof skillet or metal baking dish, toss potatoes with oil and rosemary. Sprinkle with lemon juice, salt and pepper. Add water to come ¾-inch (2 cm) up side of pan.
Roast in 350F (180C) oven, turning occasionally, until liquid is evaporated and potatoes are light golden.
Roast in 350F (180C) oven, turning occasionally, until liquid is evaporated and potatoes are light golden.
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