Rosemary New Potatoes Recipe

Baby potatoes roasted with lemon and rosemary makes for a finger-licking appetizer that is difficult to resist. Plus, this recipe is super easy to make!

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1 1/4 lb. (560 g) even-sized baby new potatoes
  • 2 tbsp. olive oil
  • 1 lemon
  • 2—3 large sprigs of fresh rosemary

[/ingredients-left]

[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]Preheat the oven to 450°F (230°C/Gas Mark 8) and boil a kettle of water.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Scrub the potatoes and put in a large saucepan. Cover with boiling water, and boil gently for 5 minutes.[/step-item]

[step-item number=”3″ image_url=”” title=”” ] Pour the olive oil into a large, shallow roasting pan and put it into the oven to heat.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Wash the lemon and finely grate the rind. Rinse the rosemary leaves.[/step-item]

[step-item number=”5″ image_url=”” title=”” ]Drain the potatoes well. Remove roasting pan from oven and place potatoes into the hot oil and stir well to coat evenly. Make sure the oil is really hot before you begin roasting the potatoes should start to sizzle as soon as you put them into the pan. Sprinkle the lemon rind, rosemary leaves, and some salt and black pepper over them.[/step-item]

[step-item number=”6″ image_url=”” title=”” ] Roast the potatoes on the top rack of the oven for 20 minutes, until golden.[/step-item][/step-list-wrapper]

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Originally Published in Reader's Digest