Church-Style Lemon-Roasted Potatoes

Ingredients

• 3 tablespoons olive oil
• 1 1/2 tablespoons butter
• 3 pounds small Yukon gold or red potatoes, peeled
• 1/4 cup lemon juice
• 4 teaspoons chopped fresh thyme
• 3/4 teaspoon salt
• 1/2 teaspoon pepper

Preparation

1. 1. Preheat oven to 400°. Cook olive oil and butter in a skillet over medium heat, stirring constantly, 3 to 4 minutes or until butter begins to turn golden brown. Remove butter mixture from heat, and add peeled potatoes, tossing gently to coat.
2. 2. Spread potatoes in a single layer in a 15- x 10-inch jelly-roll pan.
3. 3. Bake at 400° for 40 to 45 minutes or until potatoes are golden brown and tender, stirring twice. Transfer potatoes to a large serving bowl, and toss with lemon juice, chopped fresh thyme, salt, and pepper until well coated. Serve potatoes immediately.