Roasted-potato Salad

Total Time: 57 mins Preparation Time: 12 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 5 lbs red potatoes, medium-size cut in quarters
• 2 tablespoons olive oil, divided
• 1 large lemon
• 1/4 cup parsley, chopped
• 1 1/4 teaspoons salt
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon dried thyme
• 1/2 teaspoon sugar
• 1/2 teaspoon black pepper

Recipe

• 1 preheat oven to 425°f.
• 2 in large bowl, toss potatoes with 2t olive oil.
• 3 place potatoes in 2 jelly-roll pans(15 1/2 x10 1/2- inches).
• 4 roast potatoes 45 minutes, switching pans between upper and lower racks halfway through baking.
• 5 turn them occasionally with a pancake turner, until golden and fork tender.
• 6 when cooked, remove to a large bowl.
• 7 grate peel from lemon.
• 8 squeeze enough juice to equal 2 tablespoons.
• 9 add lemon peel, lemon juice, parsley, salt, rosemary, thyme, sugar, pepper and 2 tablesoon olive oil, toss until potatoes are well coated.
• 10 serve potatoes warm or at room temperature.