Ingredients
2 pounds small red potatoes, quartered1 medium lemon, halved and sliced1 tablespoon olive oil2 teaspoons minced fresh rosemary1/2 teaspoon salt1/8 teaspoon coarsely ground pepper
Preparation
In a large bowl, combine all ingredients; toss to coat. Arrange in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Bake at 425° for 35-40 minutes or until potatoes are golden and tender.
