Lemon & Rosemary Roasted Potatoes
We recommend pairing Frescobaldi Castiglioni Chianti DOCG wine with this Lemon and Rosemary Roasted Potatoes recipe.
This recipe is also featured in Tuscany Tonight's Holiday BBQ Quick Menu.
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Finely chopped zest of 1 lemon
1 tablespoon finely chopped fresh rosemary
3 tablespoons sea salt
4 pounds new potatoes ? small
3 tablespoons extra virgin olive oil
4 large shallots, peeled and cut in half lengthwise
Heat oven to 450 F.
Combine lemon zest, rosemary and salt, blend together until well combined.
Wash and dry potatoes, cut into 1/2" to 3/4? wide wedges. Toss potato wedges and shallots together with olive oil. Turn in a single layer into a large baking pan. Cook until crispy on the outside and soft in the center, about 20 minutes. Generously sprinkle crispy potatoes with lemon rosemary salt.