Church-Style Lemon-Roasted Potatoes

• 3 tablespoons olive oil
• 1 1/2 tablespoons butter
• 3 pounds small Yukon gold or red potatoes, peeled
• 1/4 cup lemon juice
• 4 teaspoons chopped fresh thyme
• 3/4 teaspoon salt
• 1/2 teaspoon pepper

1. Preheat oven to 400u0b0. Cook olive oil and butter in a skillet over medium heat, stirring constantly, 3 to 4 minutes or until butter begins to turn golden brown. Remove butter mixture from heat, and add peeled potatoes, tossing gently to coat.
2. Spread potatoes in a single layer in a 15- x 10-inch jelly-roll pan.
3. Bake at 400u0b0 for 40 to 45 minutes or until potatoes are golden brown and tender, stirring twice. Transfer potatoes to a large serving bowl, and toss with lemon juice, chopped fresh thyme, salt, and pepper until well coated. Serve potatoes immediately.

olive oil, butter, gold, lemon juice, thyme, salt, pepper

Taken from www.myrecipes.com/recipe/church-style-lemon-roasted-potatoes (may not work)