Ingredients
2 lbs. small red potatoes, quartered
1 Tbls. extra virgin olive oil
2 Tbls. fresh lemon juice
1 medium lemon, halved and sliced
2 t. fresh rosemary, minced (3/4 t. dry)
1/2 t. salt
1/8 t. coarsely ground pepper
Instructions
In a large bowl, combine all ingredients; toss to coat.
Arrange in a single layer in a 15x10x1-inch baking coated with nonstick cooking spray.
Bake at 425 degrees for 35-40 minutes, or until potatoes are golden and tender.