Charred lemon slices make a tasty addition to these simple herb-roasted potatoes. At Beltane Ranch, they're served with scrambled eggs.
More Brunch Recipes
4 medium red potatoes, cut into 1-inch chunks
1 medium lemon, thinly sliced crosswise and seeded
5 fresh rosemary sprigs
3/4 teaspoon kosher salt
2 tablespoons olive oil
How to Make It
Preheat the oven to 425°. Spread the potatoes in a single layer in a baking dish. Add the lemon slices and rosemary sprigs, sprinkle with the salt and drizzle with the olive oil. Bake for about 40 minutes, or until the potatoes are tender. Serve at once.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.