Tools: Knife and cutting board, a medium mixing bowl, 9 × 13 inch metal baking pan, parchment paper, cheese grater or lemon zester
Author: Joyce @Light Orange Bean
2sprigs fresh rosemary
optional 1 tablespoon minced cilantro leaves
Preheat oven to 425 °F. Line the metal baking pan with parchment paper.
Wash the potatoes thoroughly and keep the skin. Cut the potatoes into 1-1/2 inch cubes.
Use a cheese grater to collect zest from the small lemon, save for later. Squeeze fresh lemon juice into a mixing bowl and then add olive oil, minced rosemary leaves (from one sprig), minced garlic, salt, and paprika powder. Whisk briefly and then toss in potatoes.
Transfer the potatoes onto the prepared baking pan. Bake 25 minutes or until the potato cubes are easily pierced with a fork.
Remove the baking pan from oven. Gently toss and combine lemon zest and cilantro leaves. Garnish with the remaining rosemary spring if desired. Serve immediately.
Rosemary Garlic Roasted Potatoes
Amount Per Serving (1 g)
Calories 146Calories from Fat 32
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.