Lemon Roasted Potatoes
2 pounds small red potatoes, quartered
1 medium lemon, halved and sliced
1 tablespoon olive oil
2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/8 teaspoon coarsely ground pepper
In a large bowl, combine all ingredients; toss to coat. Arrange in a single layer in a 15 by 10-inch baking pan coated with nonstick cooking spray. Bake at 425 for 35 to 40 minutes or until potatoes are golden and tender. Yield: 6 servings.