Recipe: Lemon and rosemary roasted potatoes

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides a similar flavor with healthier fats.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: dried thyme

Dried herbs are often more economical and can be used in smaller amounts.

Wash hands with hot, soapy water for 20 seconds and ensure all ingredients are washed.

Preheat the oven to 450°F (232°C).

Cut the red potatoes in half and then quarter them to ensure even cooking.

Finely chop the fresh rosemary, avoiding the thick stems.

In a large bowl, combine the potatoes with 1 tablespoon of olive oil, 1/4 teaspoon of garlic powder, and 1/2 teaspoon of salt. Stir to coat the potatoes evenly, saving some rosemary for topping.

Slice the lemon thinly using a mandolin or knife after chopping off the end for a flat surface.

Line a baking sheet with parchment paper and spread the potatoes in a single layer on the sheet.

Lay the lemon slices across the top of the potatoes.

Bake in the preheated oven for 35 minutes, checking for tenderness with a fork.

Once done, remove from the oven, add black pepper to taste, and serve.

Cooking Techniques

Equipment Needed

Spice Level: