Rosemary and Lemon Roast Potatoes

20 baby potatoes
¾ cup butter (180g), melted
¼ cup lemon juice
Salt and Black Pepper
6 sprigs fresh Rosemary

  1. Preheat the oven to 180°C
  2. Using a sharp knife, make a series of cuts into the potatoes, just half way down and quite close together (less than half a centimeter apart - see picture as a guide)
  3. Place the potatoes in a pot of boiling water and boil for 10 minutes. Drain the water.
  4. Place the potatoes in a roasting dish.
  5. Mix the melted butter and lemon juice together. Pour over the potatoes.
  6. Over the potatoes, grind salt and black pepper and sprinkle the leaves of 3 rosemary sprigs.
  7. Place in the oven and roast for 1 hour at 180°C
  8. Serve with the remaining 3 fresh rosemary sprigs on top.

Work on 3-4 baby potatoes per person

Original Recipes visit: Rosemary and Lemon Roast Potatoes @

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