Aromatic rosemary is always a plus with crispy, roasted potatoes and the hint of zesty lime in this recipe just puts them up another level.
4 medium Yukon gold potatoes, cut in wedges
1-2 tbsps vegetable oil
Squeeze juice from 1 or 2 wedges of lime
1 - 2 tbsps fresh chopped rosemary
Salt and pepper to taste
Toss everything together and spread out on a parchment lined baking sheet. Bake at 425°F for about 45 minutes or until golden and tender.
They make a nice alternative to lemony potato wedges!
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