Lemon rosemary roasted potatoes from The Love and Lemons Cookbook: An Apple-to-Zucchini Celebration of Impromptu Cooking (page 217) by Jeanine Donofrio

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute fingerling potatoes for creamer potatoes.

  • goatgremlin on October 02, 2024

    Made a very ad hoc version of this - lemon juice, maldon salt, dill - and it turned out well. An easy side and very flexible.

  • Kjohns101 on September 29, 2024

    We enjoyed these. They get nice and crispy. I might add a bit more seasoning next time.

  • anightowl on December 29, 2016

    This recipe makes wonderful potatoes! I made them as a side dish to ham for Christmas dinner, and every single person at the table raved about them. Lemons and potatoes don't seem like they would be a match, but they were delicious, and out of the ordinary (in a good way). The lemon added a welcome light, fresh note to the meal, and the rosemary and Dijon mustard added additional subtle flavors. It was simple to make, and my only quibble is that it took a bit longer to cook than the recipe stated. They are also wonderful as leftovers - I cooked mine up in a frying pan with leftover ham chunks, sweet globe onion, and some fresh spinach. Topped with some Parmesan and pine nuts it was a perfect, easy "day after" dinner.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.