Shelly's Recipe

LEMON-AND-HERB ROASTED NEW POTATOES

Category: Potatoes

3/4 cup loosely packed fresh parsley leaves
2 tsp coarsely chopped fresh rosemary
2 garlic cloves
1/2 tsp grated lemon rind
1 tbsp fresh lemon juice
4 tbsp olive oil, divided
1 tsp salt, divided
2 lb new potatoes, halved
1/2 tsp pepper

Process first 5 ingredients, 2 tbsp oil, and 1/2 tsp salt in a food processor or blender until smooth, stopping to scrape down sides. Set aside.

Toss together halved potatoes, 1/2 tsp pepper, remaining 2 tbsp oil, and remaining 1/2 tsp salt in a large bowl; spread potato mixture in a single layer in an aluminum foil-lined 15- x 10 inch jelly-roll pan.

Bake at 425 for 25 minutes or until potatoes are golden brown and tender, stirring after 10 minutes. Toss potatoes with lemon-and-herb mixture until evenly coated. Serves 6-8