Lemon-And-Herb Roasted New Potatoes

• 3/4 cup loosely packed fresh parsley leaves
• 2 teaspoons coarsely chopped fresh rosemary
• 2 garlic cloves
• 1/2 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 4 tablespoons olive oil, divided
• 1 teaspoon salt, divided
• 2 pounds new potatoes, halved
• 1/2 teaspoon pepper

1. Process first 5 ingredients, 2 tablespoons oil, and 1/2 teaspoon salt in a food processor or blender until smooth, stopping to scrape down sides. Set aside.
2. Toss together halved potatoes, 1/2 teaspoon pepper, remaining 2 tablespoons oil, and remaining 1/2 teaspoon salt in a large bowl; spread potato mixture in a single layer in an aluminum foil-lined 15- x 10-inch jelly-roll pan.
3. Bake at 425u0b0 for 25 minutes or until potatoes are golden brown and tender, stirring after 10 minutes. Toss potatoes with lemon-and-herb mixture until evenly coated.

parsley, fresh rosemary, garlic, lemon rind, lemon juice, olive oil, salt, new potatoes, pepper

Taken from www.myrecipes.com/recipe/lemon-and-herb-roasted-new-potatoes (may not work)