Lemon-and-Herb Roasted New Potatoes |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
3/4 cup loosely packed fresh parsley leaves |
2 teaspoons coarsely chopped fresh rosemary |
2 garlic cloves |
1/2 teaspoon grated lemon rind |
1 tablespoon fresh lemon juice |
4 tablespoons olive oil, divided |
1 teaspoon salt, divided |
2 pounds new potatoes, halved |
1/2 teaspoon pepper |
Directions:
1. Process first 5 ingredients, 2 tablespoons oil, and 1/2 teaspoon salt in a food processor or blender until smooth, stopping to scrape down sides. Set aside.
2. Toss together halved potatoes, 1/2 teaspoon pepper, remaining 2 tablespoons oil, and remaining 1/2 teaspoon salt in a large bowl; spread potato mixture in a single layer in an aluminum foil-lined 15- x 10-inch jelly-roll pan.
3. 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.
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