Rosemary and Lemon Mixed Potatoes
Other than all the cutting up, this is possibly one of the easiest recipes there is to make! Use a ziploc baggie to mix everything, line your sheet pan with foil and you've got super easy clean up too!
Equipment
- Baggie, Foil, Sheet pan
Ingredients
- 1 lb Assortment of Potatoes You can vary the amount - I had enough to almost fill a gallon sized baggie. If you have less, adjust the seasonings.
- Fresh thyme - enough to coat potatoes - about 2 tsps when pulled off stem and lightly chopped.
- Fresh rosemary - enough to coat potatoes , about 3 sprigs
- Olive Oil - enough to coat potatoes
- Dried Garlic - about 1-2 tablespoons
- Lemon Pepper - about 3 teaspoons
- 1 Tbsp Lemon Juice
- Kosher Salt
- Fresh Ground Black Pepper
Instructions
- Preheat your oven to 400F. Wash and dice your potatoes, leaving the skin on.
- Place potatoes in a gallon sized baggie.
- Drizzle enough olive oil into the baggie to lightly coat each potato. Seal and mix around.
- Remove rosemary from stems and chop very finely. Add to baggie.
- Remove thyme from stems and chop. Add to baggie.
- Add the lemon pepper and lemon juice to baggie.
- Seal the baggie and mix around until all the potatoes are coated.
- Line a baking sheet with foil and dump the potatoes onto the pan. Sprinkle with salt and a little bit of ground back pepper.
- Bake at 400F for about 20 minutes. Remove from oven and taking care not to tear the foil, lightly stir potatoes around. Put pan back into oven and continue baking for another 20-25 minutes or until potatoes are golden brown.