- 1/2 cup
grapeseed oil
- 12 medium sized
potatoes, peeled
- 2 lemons , thickly
sliced
- a large of spring
of rosemary, broken into small sections
- salt
- freshly ground
pepper
Cut the potatoes in half
length-wise and then in half again so as to make
segment shapes.
Put them into a bowl and
pour the oil over them; roll them in the oil , Tip
the potatoes into a roasting pan and add the lemon
slices, putting them underneath the potato segments
as much as possible. Put the rosemary sections here
and there and season the potatoes generously with
salt and pepper.
Place the pan in a
preheated hot oven(425°) and bake about 40-50
minutes, turning the potatoes over occasionally.
When cooked they will be lightly browned and tender
all the way through.
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