Lemon & Rosemary Roasted Potatoes

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Serves 6

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.

Serve warm.