Name: Roasted Lemon and Rosemary Potatoes
Ingredients: 1 1/2 lbs mini red potatoes, cut in half lengthwise (750 g); 2 tsp canola oil (10 mL ); 1 large clove garlic, minced (1 ); 1 tsp crushed, dried rosemary (5 mL); 2 tsp grated lemon rind (10 mL); 2 Tbsp lemon juice (30 mL); 1/2 tsp paprika (2 mL); 1/4 tsp freshly ground black pepper (1 mL)

- 1 1/2 lbs mini red potatoes, cut in half lengthwise (750 g)
- 2 tsp canola oil (10 mL )
- 1 large clove garlic, minced (1 )
- 1 tsp crushed, dried rosemary (5 mL)
- 2 tsp grated lemon rind (10 mL)
- 2 Tbsp lemon juice (30 mL)
- 1/2 tsp paprika (2 mL)
- 1/4 tsp freshly ground black pepper (1 mL)
1. Preheat oven to 425°F (220°C). In large bowl, combine potatoes, canola oil, garlic, rosemary, lemon rind and juice, paprika and pepper; toss until potatoes are well coated. Spread potatoes onto a tin foil-lined baking sheet and roast for 45 minutes, stirring occasionally until golden brown and tender.