Crispy and Light Lemon Potatoes

Are you looking for a recipe for baked potatoes, lemon and rosemary? A surprising and delicious blend of potato and lemon that will please the whole family!

Ingredients 

• 600 g potatoes
• A lemon
• Extra virgin olive oil to taste
• A clove of garlic
• Salt and pepper to taste
• Rosemary to taste

Preparation 

1. To make this dish, start by peeling the potatoes. Soak them in cold water with a little salt for half an hour, then drain them well and rinse them.
2. Dry them with a clean cloth and set them aside in a bowl. Pour the filtered juice of a lemon, a little chopped garlic, four tablespoons of extra virgin olive oil, a little pepper and the chopped rosemary into a container.
3. Once this is done, mix and pour the vinaigrette over the potatoes: mix well so that they flavor and transfer them to a baking tray covered with parchment paper, avoiding overlapping them.
4. Bake them in an oven preheated to 200 degrees for 30 minutes: when they are golden brown, take them out and serve them immediately!