Doña Lupe’s Kitchen

Rachel especially loves these fragrant little roasted potatoes with the herbal taste of rosemary and a slight zing from fresh lemon zest and lemon juice. I think you will too. I love to make them because they are easy to make and taste so good with just about anything. They are especially good with chicken.

There are no measurements on this because it’s a pretty intuitive recipe. A dash of this, a dash of that and you’re done.

Fragrant Lemon & Rosemary Roasted Potatoes

Fingerling or other small roasting potatoes (we use a mixture because Jasmine likes the purple ones we find at the Farmer’s Market in town on Friday nights.
grated fresh lemon zest
fresh lemon juice
fresh rosemary
onion
olive oil
salt and pepper to taste

Wash the potatoes and slice in half. Put aside.

Zest the lemon and then slice it and juice it. Remove seeds and set aside.

Cut onion in half then into thick slices.

Coat a frying pan with the olive oil and sprinkle the rosemary leaves onto it. Let the pan heat till the rosemary releases it’s scent, then add the onions and potatoes. Sautee till barely browned, then turn out into a baking dish, sprinkle with salt and pepper, pour the lemon juice over it and pop it into the oven at 400 degrees for about 40 minutes. That’s it!

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