"Another recipe from Southern Living magazine- I love a good roasted potato and this recipe looks yummy yummy!!!!"
fresh parsley, loosely packed
fresh rosemary, coarsely packed
lemon juice, fresh
olive oil, divided
new potatoes, halved
Preheat oven to 425.
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.
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 potatoess are golden brown and tender, stirring after 10 minutes. Toss potatoes from lemon-and-herb mixture until coated. Garnished with fresh rosemary, if desired.
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Lemon-And-Herb Roasted New Potatoes (cont.)