Rosemary Roasted Potatoes

1. 1

   Preheat oven to 425u00b0F.

2. 2

   Leave smaller potatoes whole and cut larger potatoes in half lengthwise so that they're even in size. Toss the potatoes in olive oil and salt, coating evenly. Place on a sheet tray (no parchment paper) with cut sides down, leaving space between each potato.

3. 3

   Cook 30 minutes or until cut sides are golden-brown and potatoes are fork tender. While still hot, use a spatula to assist in removing from tray; toss with rosemary, lemon juice and cracked black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.