Lemon and Rosemary Potatoes

Ingredients 

• ¼ cup lemon juice
• 6 sprigs fresh rosemary
• 20 baby potatoes
• ¾ cup butter, melted
• Salt to taste
• Crushed black peppercorns to taste

Method

1. Preheat the oven to 180°C
2. Using a sharp knife, make a series of cuts into the potatoes, just halfway down and quite close together (less than half a centimetre apart).
3. Place the potatoes in boiling water and boil for ten minutes. Drain and put them in a baking dish.
4. Mix 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.