Lemon-and-Herb Roasted New Potatoes

Southern Living
Makes 6 to 8 servings


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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


Prep: 15 Minutes
Bake: 25 Minutes

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.

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.

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.

Created date

February 2006