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Lemon-and-Herb Roasted New Potatoes

Prep time 15 mins
Bake time 25 mins
Yield Makes 6 to 8 servings

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

How to Make It

  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.