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Lemon-and-Herb Roasted New Potatoes

Lemon-and-Herb Roasted New Potatoes

Southern Living MARCH 2006

  • Yield: Makes 6 to 8 servings
  • Prep time:15 Minutes
  • Bake:25 Minutes


  • 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


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.


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Lemon-and-Herb Roasted New Potatoes recipe