Roasted Lemon And Rosemary Potatoes

Time needed
10 min preparation
+
45 min cooking
Serving Size / Yield
8 servings
Ingredients
- l lb. potatoes, peeled and halved
- 2 T. extra virgin olive oil
- 3 T. fresh lemon juice
- 2 tsp. fresh lemon zest
- 1 T. chopped fresh rosemary
- 1 T. chopped fresh thyme
- 1/2 tsp. cracked black pepper
- 1/4 tsp. coarse salt
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Directions
Preheat your oven to 400°F. Place your peeled and halved potatoes in a large bowl and set aside. In a small bowl, combine the remaining ingredients. Drizzle over the potatoes and toss to coat. Pour potatoes into a large roasting dish and bake for 45 minutes. Let stand for five minutes before serving.
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