Lemon-Roasted Potatoes

• Nonstick vegetable oil spray
• 4 pounds unpeeled fingerling potatoes in assorted colors (such as red, white, and purple), rinsed, halved lengthwise
• 1/2 cup olive oil
• 1 cup extra-virgin olive oil
• 1/2 cup fresh lemon juice
• 6 tablespoons chopped fresh dill
• 4 teaspoons finely grated lemon peel
• 24 garlic cloves, sliced

1. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375u0b0. Spray 2 large rimmed baking sheets with nonstick spray. Toss potatoes with 1/2 cup olive oil in large bowl. Sprinkle generously with salt and freshly ground black pepper. Spread potatoes in single layer on baking sheets, dividing equally. Roast 30 minutes.
2. Meanwhile, whisk extra-virgin olive oil, lemon juice, dill, and lemon peel in small bowl to blend for dressing. Toss garlic and 2 tablespoons dressing in another small bowl. Divide garlic mixture between baking sheets with potatoes and toss; reverse baking sheets and continue to roast until potatoes are tender and brown around edges, about 15 minutes longer.
3. Toss roasted potatoes in large bowl with enough of remaining dressing to coat and serve.

vegetable oil spray, potatoes, olive oil, extravirgin olive oil, lemon juice, fresh dill, lemon peel, garlic

Taken from www.epicurious.com/recipes/food/views/lemon-roasted-potatoes-364596 (may not work)