Roasted red potatoes - lf version

Yield: 12 Servings

Measure Ingredient
3½ pounds Potato; Red, halved
2 tablespoons Lemon juice
1 teaspoon Coarse salt
1 teaspoon Black pepper; cracked
2 \N Sprigs rosemary; fresh, seperated

Heat oven to 350F. In roating pan, combine all ingredients; toss to coat.

Roast 1½ hours, turning occasionally, or until tender.

Recipe by: First for Women Magazine (adapted) Posted to fatfree digest by Lisa <lisap@...> on Feb 18, 1998

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