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Lemony Tuscan Roasted Potatoes

Lemony Tuscan Roasted Potatoes

2 lbs. Yukon baby gold potatoes and baby red potatoes, unpeeled (cut in half if you like)
8-10 garlic cloves
4-6 sprigs of fresh rosemary
2 lemons, thinly sliced
Good olive oil
Salt, black pepper
Balsamic glaze, optional

  1. Preheat oven 375.
  2. Line baking sheet with foil and spray with PAM.
  3. In a bowl, combine, potatoes, garlic and lemon.
  4. Season with salt and pepper.
  5. Drizzle with good olive oil. Mix well.
  6. Spread over the baking sheet and spread evenly.
  7. Lay rosemary sprigs across the top of potato mixture.
  8. Roast for about 45-60 minutes. Turn potatoes about every 20 minutes.
  9. When done, remove rosemary sprigs and drizzle with balsamic glaze if desired.
    *If desired you can add cherry tomatoes to the mixture in the last 10-12 minutes of roasting. You can also add mushrooms or other veggies like sugar snaps, broccoli, etc.
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