Citrus-Herb Marinade

When I first saw this marinade it was for roasted “greek” potatoes but after a few tweaks, I’m fairly certain that in addition to changing the lives of potatoes everywhere, it would be delicious on ALL roasted vegetables and likely on meat as well!


  • One lemon
  • One bunch parsley
  • 2-3 sprigs rosemary
  • 1/2 cup olive oil


  • Pour olive oil into a small mixing bowl.
  • Zest entire lemon.  Add to oil.
  • Slice lemon in half and add juice to bowl (be careful not to squeeze the seeds in!)
  • Finely mince parsley and rosemary.  Incorporate in bowl.
  • Salt and pepper to taste

Note: This recipe would also lend itself well to the addition of minced, fresh garlic.


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