Rosemary & Lemon Roast Potatoes

Prep 10 min · Cook 35–40 min · Serves 2

Crisp edges, tender centres and the fragrant warmth of rosemary, finished with the brightness of lemon.

Featuring: Spanish Rosemary Salt

 

Ingredients

  • 400 g baby potatoes, halved

  • 2 tbsp extra-virgin olive oil

  • 1 tsp SALTL Spanish Rosemary Salt

  • 1 tsp lemon zest

  • 1 tbsp fresh lemon juice

  • Freshly cracked black pepper, to taste

Method

  • Preheat the oven to 200°C.

  • Toss the potatoes with olive oil, rosemary salt and black pepper.

  • Arrange cut-side down on a baking tray and roast for 35–40 minutes, turning once, until golden and crisp.

  • Finish with lemon zest and a squeeze of lemon juice just before serving.

The SALTL touch: Add a final light dusting of Spanish Rosemary Salt while the potatoes are still hot. Serve alongside grilled vegetables, roast chicken or a simple yoghurt dip.