dinner · vegetarian · vegan · dairy-free
Rosemary baby potato tray bake
Small potatoes roasted until crisp outside and fluffy inside, with rosemary and a lemony lift.
- Time
- 40min
- Steps
- 3
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
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Shopping list
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Equipment
You'll need: Oven, Rimmed sheet pan.
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Method
-
1
Heat the oven to 425°F (220°C). Halve the potatoes, toss with the oil and a pinch of salt, and spread them cut side down on a sheet pan.
-
2
Roast, turning halfway, until golden and easily pierced with a knife. Start checking at 25 minutes; dense potatoes may need a few minutes longer.
-
3
Toss the hot potatoes with the rosemary, garlic powder and lemon juice and serve.
