¾ cup loosely packed chopped fresh parsley
2 tsp coarsely chopped fresh rosemary
2 cloves garlic
½ tsp grated lemon peel
1 Tbs fresh lemon juice
4 Tbs olive oil, divided
1 tsp salt, divided
2 lbs new potatoes, halved
½ tsp pepper
1. Preheat oven to 425°F. Line a 15×10-inch jelly-roll pan with aluminum foil.
2. Process first 5 ingredients (through lemon juice) plus 2 Tablespoons oil and ½ teaspoon salt in a food processor or blender until smooth, stopping to scrape down sides. Set aside.
3. Toss together halved potatoes, ½ teaspoon pepper, remaining 2 Tablespoons oil, and remaining ½ teaspoon salt in a large bowl; spread potato mixture in a single layer in prepared pan.
4. Bake 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. Serve warm.
Recipe Source: Southern Living
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RATE THIS RECIPE[ratings]
“Easy recipe. Liked the lemon flavor.”
-San Antonio, TX