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Friday, July 1, 2011

Summer Infused Potatoes

I dont know about you but for me, citrus is definitely a summer time flavor. These roasted potatoes leave your mouth with a fresh zap of flavor!


  • 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. 

1 comment:

  1. I really liked this dish. Since I am a veggie I will waiting for more veggie dishes.


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