Rosemary & Lemon Roast Red Potatoes

Rosemary & Lemon Roast Red Potatoes

4 cups Red Pontiac Potatoes, cut into bite size chunks
2-4 Tbsp Olive Oil
1 Tbsp Rosemary, chopped
1/2 cup Yellow Onion, diced
2 cloves Garlic, slivered
1 tsp Salt
1 tsp Black Pepper
1/2 cup Lemon Juice


  • Preheat the oven to 400 °F.
  • Heat the Olive Oil in a skillet with the Rosemary, Onion, and Garlic for 3-5 minutes on medium heat. Do not let it smoke.
  • Place the Potatoes in a large bowl and toss with the Lemon Juice and Salt.
  • Carefully pour the Olive Oil, Rosemary, Onions, and Garlic into the bowl with the Potatoes and toss.
  • Pour into a large baking dish and sprinkle with the Black Pepper.
  • Roast for 30-40 minutes until fork tender and crisp on the outside.

Makes 4 servings.

NOTES: You do not have to use Red Pontiac potatoes, so long as the potato used is cut into bite size pieces.


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