LEMON AND ROSEMARY ROAST POTATOES

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So, why baby potatoes? Well, two reasons. Firstly, they are the perfect size to just pop into your mouth – probably the most important reason yes?? Secondly, you don’t need to peel them. They taste perfectly good with the skin on, roast just as well AND they provide a little fibre for every mouthful. Can we go ahead and call that healthy then?
And just in case you need a reminder, Christmas is just around the corner as well as Thanksgiving (which we as a family celebrate because it is another excuse for a roast dinner, just kidding, we actually find it very meaningful although not typically celebrated in SA) and these little babies would make the best melt-in-your-mouth compliment to any warm dish or even tossed into a cold salad. Ever.

INGREDIENTS

• 20 baby potatoes
• 3/4 cup butter (180g), melted
• 1/4 cup lemon juice
• Salt and Black Pepper
• 6 sprigs fresh Rosemary

INSTRUCTIONS

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. ........................................

for full instruction please see : justeasyrecipes.com

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