Roasted Potatoes with Lemon and Rosemary

This amazing dish finds a way to taste both light and buttery. Delicious.


  • 20 baby potatoes
  • ¾ c. butter, melted
  • ¼ c. lemon juice
  • 6 sprigs fresh rosemary
  • Salt & pepper


Put a large pan of water on to boil and preheat the oven to 350°. Using a sharp knife make slices into the potatoes, about ¼ inch apart, being careful not to slice all the way through. Add the potatoes to boiling water and simmer for 10 minutes. Drain the water and place potatoes in a roasting dish. Combine melted butter, lemon juice and half of the rosemary. Pour over potatoes. Sprinkle with salt and pepper and roast for one hour. Serve with fresh rosemary.