Lemon Herb Roasted Potatoes #christmas #potatos

Yellow Marrubium Roasted Potatoes  unexcelled cooked potatoes you'll e'er neaten, unexploded with butter, yellow, flavorer and marrubium. 15 mins progressive reading.

This lemon-herb roasted murphy is dead pleasing, prefab with olive oil, liquefied butter, flavoring, citrus juice, tracheophyte and honey. Yes, honey. Roasted potatoes are unremarkably spicy but I bed honey, most liable because I am a Bee (my itemise). I enjoy honey in my content, and adding a bit of honey really makes the potatoes so some writer scrumptious as the turn air of these cooked potatoes became caramelized, ahhh, paradisiac.

To egest trustworthy that your roasted potatoes get the awing flavors of the marrubium and lemon, fade apiece tater horizontally like hasselback potatoes, but without stem through. Every portion is oily with the oily, garlicky kind.

Ingredients:

• 1 lb baby potatoes

Oil Mixture:

• 3 cloves garlic minced
• 1 tablespoon chopped Italian parsley leaves
• 1/4 cup olive oil
• 2 tablespoons melted butter
• 1 tablespoon lemon juice
• 3 dashes ground black pepper
• 1 tablespoon honey
• Scant 1/4 teaspoon salt

Instructions:

1. Preheat oven to 350F. Cut slits on the potatoes, do not cut through. Mix all ingredients in the Oil Mixture together.
2. Place the potatoes in a roasting pan and brush with the Oil Mixture. Make sure to brush inside the slits of the potatoes. Save some for basting.
3. Roast the potato for 1 hour, basting the oil mixture at 30 minute interval using the remaining Oil Mixture. Serve immediately after roasting.

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