Lemon and Rosemary Potatoes

Ingredients list for Lemon and Rosemary Potatoes

• 1/4 cup Lemon juice
• 6 sprigs Rosemary fresh
• 20 Baby potatoes
• 3/4 cup Butter melted
• to taste Salt
• to taste Crushed black peppercorns

Method

1. Preheat the oven to 180°C
2. Using a sharp knife, make a series of cuts into the potatoes, just half way down and quite close together (less than half a centimeter apart).
3. Place the potatoes in boiling water and boil for ten minutes. Drain and put them in a baking dish.
4. Mix together the butter and lemon juice in a bowl and pour over the potatoes. Sprinkle salt, crushed peppercorns and torn rosemary sprigs.
5. Put the dish in the preheated oven and bake for twenty to twenty-five minutes.
6. Serve hot.