Roasted new potatoes with lemon
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Small new red potatoes, quartered |
| Salt and freshly ground pepper | ||
| ¼ | cup | Butter |
| ¼ | cup | Olive oil |
| 6 | tablespoons | Lemon juice |
| 2 | teaspoons | Dried thyme |
| 1 | tablespoon | Grated lemon rind |
| 3 | tablespoons | Minced fresh parsley |
Directions
Preheat oven to 375 degrees. Butter large, shallow, ovenproof casserole.
Add potatoes; season generously with salt and pepper. Melt butter and oil in small saucepan over low heat. Add lemon juice. Pour butter mixture over potatoes. Sprinkle with thyme and toss. Bake 1 hour. Add lemon peel and toss, coating potatoes. Continue baking until potatoes are tender and browned, about 15 minutes. Sprinkle potatoes with parsley and serve.
NOTES : Should the dish be covered during baking? Recipe by: Junior League of St. Louis
Posted to MC-Recipe Digest V1 #445 by Diane Lamere <dlamere@...> on Jan 29, 1997.