Lemon Rosemary Potatoes

Lemon Rosemary Potatoes

Serves 2

2 large russet potatoes, peeled and cut into large cubes
1 lemon, juiced (about 1/4 cup lemon juice)
2 tbsp olive oil
1 large sprig of fresh rosemary, chopped (about 1 tbsp)
Salt and freshly ground pepper

Preheat oven to 350°. Place your baking sheet in the oven while it preheats.

Bring a pot of water to a boil while cubing the potatoes. Add the potatoes to the water and parboil them until they just begin to soften (about 2-3 minutes). Drain the potatoes.

Toss together the potatoes, lemon juice, olive oil and rosemary in a large bowl. Season the potatoes all over with salt and pepper.

Cook the potatoes on the preheated baking sheet for 45-60 minutes, until browned.

This recipe can be easily doubled or tripled.

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