Rosemary and Lemon Roasted Potatoes

Rosemary, Thyme, Salt and Lemon. Doesn’t get much simpler but so delicious!! No oil used in this recipe either.
You need:

-about 5 potatoes, depending on size

-Juice of 1 lemon

-1-2 TBS each Rosemary and Thyme

-Sprinkle of sea salt to taste

Wash and quarter potatoes and put in cold water, bring to boil for 4-5 minutes.

Drain and then place back in your pot, lid on. Put half of lemon juice in, along with the lemon rinds. Grab on using a towel and shake potatoes around to mar up their edges.  This enhances the crispy texture!

Then put on sheet and sprinkle with seasoning. Bake for 35min at 400 on parchement paper. Drizzle in other half of lemon after cooked.

Pictured I ate this with some Greek yogurt then topped with touches carrots and green onion, yum!




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