1

Preheat oven to 425°F. Line a 15x10-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.