These roast potatoes are a perfect side dish to serve alongside any dinner, be it festive or weekday meal. Flavored with rosemary and lemon these baby potatoes are especially moist and tender in just 45 minutes.
Wash and scrub the potatoes cutting off any bruised skin. Ensure you have similar size potatoes so they cook evenly. Cut large ones in half.
Partially boil the potatoes in water for 5 to 7 minutes until just tender but still firm. Drain in a colander and set aside.
In a small bowl combine melted butter, minced garlic, brown sugar, olive oil, lemon juice.
Pour marinade over potatoes. Season with salt and pepper. Combine thoroughly.
Spray a baking tray or baking dish with cooking oil and spread the potatoes making sure they are not overlapping.
Sprinkle the rosemary. (thyme is also wonderful with potatoes)
Bake for 20 to 30 minutes until the potatoes are slightly blistered on the outside. Overcooking baby potatoes can dry them out. Also, remember they were partially cooked.
When the potatoes are done, garnish with more fresh rosemary, parsley, lemon slices, and coarse salt.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you