Roasted lemon and rosemary potatoes | Heart and Stroke Foundation

Ingredients

• 1 ½ lbs (750 g) mini red potatoes
• ¼ cup (50 mL) no salt added chicken or vegetable broth
• 1 large clove garlic, minced
• 1 tbsp (15 mL) chopped fresh rosemary or 1 tsp (5 mL) dried rosemary, crushed
• 2 tsp (10 mL) grated lemon rind
• 2 tbsp (25 mL) lemon juice
• ½ tsp (2 mL) paprika
• ¼ tsp (1 mL) freshly ground black pepper
• 2 tsp (10 mL) extra virgin olive oil