Roasted-Potato Salad

Barb in WNY's Note:

I think this recipe originally came from a Good Housekeeping magazine.

• Total Time: 57 mins
• Prep 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
• ¼ cup parsley , chopped
• 1 ¼ teaspoons salt
• 1 teaspoon dried rosemary , crushed
• 1 teaspoon dried thyme
• ½ teaspoon sugar
• ½ teaspoon black pepper

Directions:

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.