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RECIPES:
SIDE
DISHES - RICE and POTATO
Lemon and Herb Roasted New Potatoes
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Lemon-
and- Herb Roasted New Potatoes |
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Perfect spring
side-dish...
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¾
cup |
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loosely packed chopped fresh parsley |
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2
tsp |
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coarsely chopped fresh rosemary |
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2
cloves |
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garlic |
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½
tsp |
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grated lemon peel |
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1
Tbs |
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fresh lemon juice |
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4
Tbs |
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olive oil, divided |
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1
tsp |
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salt, divided |
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2
lbs |
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new
potatoes, halved |
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½
tsp |
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pepper |
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1 |
Preheat oven
to 425°F. Line a 15x10-inch jelly-roll pan with
aluminum foil. |
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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. |
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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. |
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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. |
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Recipe Source |
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Southern Living |
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Recipe
RATE this Recipe
Ratings:
***Hey,
this one's a keeper!- would
make it again. "Easy
recipe. Liked the lemon flavor."
-San Antonio, TX
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