Rosemary Garlic Roasted Potatoes

• Produce

  • 2 cloves Garlic
  • 1 Lemon, Small
  • 2 sprigs Rosemary, Fresh
  • 1 1/2 lbs Yellow potatoes

• Baking & Spices

  • 1/2 tsp Kosher salt
  • 1/4 tsp Paprika, Powder

• Oils & Vinegars

  • 1 tbsp Olive oil

• Other

  • (optional 1 tablespoon minced cilantro leaves

Found on lightorangebean.com

Description

Ingredients

• 1.5 lbs yellow potatoes
• 1 small lemon
• 1 tablespoon olive oil
• 2 sprigs fresh rosemary
• 2 cloves garlic, minced
• ½ teaspoon kosher salt
• ¼ teaspoon paprika powder
• (optional) 1 tablespoon minced cilantro leaves

Directions

• Preheat oven to 425 °F. Line the metal baking pan with parchment paper.
• Wash the potatoes thoroughly and keep the skin. Cut the potatoes into 1-1/2 inch cubes.
• Use a cheese grater to collect zest from the small lemon, save for later. Squeeze fresh lemon juice into a mixing bowl and then add olive oil, minced rosemary leaves (from one sprig), minced garlic, salt, and paprika powder. Whisk briefly and then toss in potatoes.
• Transfer the potatoes onto the prepared baking pan. Bake 25 minutes or until the potato cubes are easily pierced with a fork.
• Remove the baking pan from oven. Gently toss and combine lemon zest and cilantro leaves. Garnish with the remaining rosemary spring if desired. Serve immediately.

Nutrition