Red Potatoes: Lemon Roasted Potatoes

If you don’t like rosemary, you can substitute oregano.

Ingredients

  • 2 lbs. small red potatoes, quartered
  • 1 Tbls. extra virgin olive oil
  • 2 Tbls. fresh lemon juice
  • 1 medium lemon, halved and sliced
  • 2 t. fresh rosemary, minced (3/4 t. dry)
  • 1/2 t. salt
  • 1/8 t. coarsely ground pepper

Instructions

In a large bowl, combine all ingredients; toss to coat.

Arrange in a single layer in a 15x10x1-inch baking coated with nonstick cooking spray.

Bake at 425 degrees for 35-40 minutes, or until potatoes are golden and tender.