Roasted Potatoes with Lime and Basil

I’m looking forward to trying this combination of unexpected but delicious-sounding flavors.

3/4 pound small potatoes (about 1 1/2 inches in diameter), halved
1-1/2 tablespoons extra-virgin olive oil
1/4 cup packed fresh basil leaves, washed well, spun dry, and chopped fine
1 1/2 teaspoons fresh lime juice

Preheat oven to 450° F.  In a baking dish large enough to hold potatoes in one layer toss them with oil and salt and pepper to taste.  Roast potatoes in middle of oven until tender, about 15 minutes. In a bowl toss potatoes with basil and lime juice.



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