To continue my recipe sharing for easy veggie side dishes, I decided to give you the method for my oven-roasted potatoes.  They are so simple to make, yet incredibly tasty.  This is one side-dish I never have leftovers from.

Ingredients:

• 5-8 medium sized Yukon Glod potatoes
• Corse ground sea salt 
•  Zest of 1 lemon
• Three thick sprigs of fresh Rosemary
• 2 tablespoons Extra Virgin Olive Oil

Method:

• Line a ½ sheet tray with parchment paper
• Spread potato wedges evenly on the sheet tray
• Sprinkle enough sea salt to lightly coat the potatoes
• Zest the lemon across the potatoes
• Drizzle the olive oil evenly across the potatoes
• Strip the rosemary off of its bark and mince it
• Sprinkle the rosemary across the potatoes
• Bake in a 400 degree oven for 20 -30 minutes or until potatoes begin to brown