Roasted Lemon Potatoes

2 pounds small red potatoes, halved

1/4 cup fresh lemon juice

1 tablespoon Herbs de Provence

1/4 cup extra virgin olive oil

Salt and freshly ground black pepper

Fresh parsley to sprinkle over when finished roasting

1.     Place potatoes in a large pot.  Pour in enough cold water and add about 1/2 teaspoon salt and cover potatoes by 2 inches.  Bring to a boil over high heat.  Boil until potatoes can be pieced by knife.  About 5 minutes.  Drain in a colander and make sure all water is gone and transfer to a large bowl. 

2.    Toss potatoes with fresh lemon juice and allow to set for 15 minutes.

3.    Preheat oven for 450 degrees.

4.    Add herbs, olive oil, salt and pepper to the potatoes and toss.  Transfer to a shallow baking sheet with sides, stirring occasionally, until golden, about 35 minutes – less if using convection.  Sprinkle potatoes with fresh chopped parsley.  Serve hot.

EQUIPMENT NEEDED:

Large pot Measuring spoons Baking tray with sides

Colander Scissors Serving bowl

Measuring cups – wet Large bowl Slotted spoon