Roasted Smokey Rosemary Potatoes
Roasted Smoky Rosemary Potatoes
6 - 8 servings
Chef Tom Fraker
2 packages Melissa’s Baby Dutch Yellow Potatoes – rinsed
2 tablespoons Extra Virgin Olive Oil
2 sprigs Fresh Rosemary – stems removed; leaves chopped
2 fresh Lemons
To taste Kosher Salt and Freshly Ground Pepper
To taste Smoked Paprika
Preheat the oven to 425ºF.
In a mixing bowl, combine the potatoes, olive oil and rosemary.
Cut the lemons in half and squeeze the juice over the potatoes.
Season with the salt and pepper and mix.
Place them in a single layer on a baking sheet and place them in the oven.
Roast the potatoes for 10 minutes or until slightly toasted and heated through, agitating them once or twice while cooking.
Remove the potatoes from the oven and sprinkle wit the smoked paprika.
Toss and serve.