LEMON AND ROSEMARY ROAST POTATOES

I made these for a little get-together we had for my brothers birthday a few weeks ago (along with the chocolate sheet cake, remember?) and initially I thought perhaps I had cooked too many BUT they were all gonzoes, as in, they were devoured. Now with everyone under the sun banting and carb-cutting, I thought we would most certainly have leftovers in the potato department. But no, I was surprisingly wrong yet delighted at the same time. And it was not as though I only fed them potatoes, there was plenty of protein on hand too!

INGREDIENTS
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.co.za

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