- 2 pounds small red potatoes, quartered
- 1 medium lemon, halved and sliced (If you want a more subtle lemon flavor go with 1/2-3/4 of a lemon)
- 1 tablespoon olive oil
- 2 teaspoons minced fresh rosemary (dried is okay)
- 1/2 teaspoon salt
- 1/8 teaspoon coarsely ground pepper
- Directions: In a large bowl, combine all ingredients; toss to coat. Arrange in a single layer in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 425° for 35-40 minutes or until potatoes are golden and tender.
**This is double what I cooked for Chris and I.
I really liked this dish. Since I am a veggie I will waiting for more veggie dishes.
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