Rosemary and Lemon Roast Potatoes

• Vegetarian
• Gluten free

• Produce

  • 20 Baby potatoes
  • 6 sprigs Rosemary, Fresh

• Condiments

  • 1/4 cup Lemon juice

• Baking & Spices

  • 1 Salt and black pepper

• Dairy

  • 3 4 cup butter (180g

Found on justeasyrecipes.co.za

Description

Ingredients

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

Directions

• Preheat the oven to 180°C
• 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)
• Place the potatoes in a pot of boiling water and boil for 10 minutes. Drain the water.
• Place the potatoes in a roasting dish.
• Mix the melted butter and lemon juice together. Pour over the potatoes.
• Over the potatoes, grind salt and black pepper and sprinkle the leaves of 3 rosemary sprigs.
• Place in the oven and roast for 1 hour at 180°C
• Serve with the remaining 3 fresh rosemary sprigs on top.