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Ingredients Jump to Instructions ↓

  1. 2 pounds small red potatoes, quartered

  2. 1 medium lemon, halved and sliced

  3. 1 tablespoon olive oil

  4. 2 teaspoons minced fresh rosemary

  5. 1/2 teaspoon salt

  6. 1/8 teaspoon coarsely ground pepper

Instructions Jump to Ingredients ↑

  1. 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. Yield: 6 servings.

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