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SIDE DISH RECIPE: Lemon Roasted Potatoes
 
3-lbs baking potatoes
1/3-cup extra virgin olive oil
3-sprigs of fresh rosemary
1/4-cup lemon juice
3/4-tsp salt
1/4-tsp pepper
 		 Lemon roasted potatoes pictured with souvlaki

Peel and quarter potatoes
In a cast iron skillet, or metal baking dish, toss the potatoes with the oil and rosemary
Sprinkle with the lemon juice, salt and pepper
Add enough water to come up 3/4" up the side of the pan
Roast at 375*F, turning occasionally until liquid is evaporated and potatoes are light gold in colour

Makes 6-8 servings

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