Roasted Garlic Rosemary Potatoes with Lemon

Ingredients

• 3/4 pound tiny (2-inch) red or white potatoes
• 4 cloves garlic
• 2 tsp olive oil (or cooking spray)
• 2 teaspoons fresh rosemary
• chopped
• a quarter teaspoon of salt
• 1/4 teaspoon black pepper
• ground
• 1 lemon juice and zest

Instructions

• Preheat the oven to 425 degrees Fahrenheit. Coat a large baking dish lightly with cooking spray.
• Potatoes should be cut into 1-inch chunks. The garlic cloves should be peeled and chopped.
• Combine the potatoes; garlic; olive oil or cooking spray; rosemary; salt; pepper and lemon juice and zest in a large mixing basin.
• Mix with your hands until the potatoes are well covered with the oil and seasonings.
• Place the potatoes in the baking dish in a single layer.
• Bake for 15 minutes; then flip the potatoes and bake for another 15 minutes.
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• Tips:
• Potatoes are high in vitamin C; vitamin B-6 and potassium. If you eat the skin; you virtually double your fiber intake. Leave out the butter to make this vegan.