Roasted Rosemary Garlic Potatoes

Ingredients

½ kg mini potatoes cut in half
1 tbsp fresh rosemary, chopped
2 large cloves of minced garlic
2 tbsp olive oil 
2 tbsp bacon grease (optional)
1 lemon juiced
Salt & pepper to taste (coarse salt and freshly ground pepper are best).

Directions

Preheat oven to 400°F

Toss all of the ingredients together in a baking dish.

Place the cut side of the potatoes face down so they toast.

Bake for 30-35 minutes, or until soft when pierced with a fork.

Remove from the oven and toss well to thoroughly coat the tops and sides of the potatoes.

Serve while still warm.