- 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
- 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.
Contributed By Photo Published June 1996