Roasted-Potato Salad

1. 1

   Preheat oven to 425F.

2. 2

   In large bowl, toss potatoes with 2T olive oil.

3. 3

   Place potatoes in 2 jelly-roll pans(15 1/2 X10 1/2- inches).

4. 4

   Roast potatoes 45 minutes, switching pans between upper and lower racks halfway through baking.

5. 5

   Turn them occasionally with a pancake turner, until golden and fork tender.

6. 6

   When cooked, remove to a large bowl.

7. 7

   Grate peel from lemon.

8. 8

   Squeeze enough juice to equal 2 tablespoons.

9. 9

   Add lemon peel, lemon juice, parsley, salt, rosemary, thyme, sugar, pepper and 2 tablesoon olive oil, toss until potatoes are well coated.

10. 10

    Serve potatoes warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.