Roasted-Potato Salad

Ingredients

• 5 lbs red potatoes, medium-size cut in quarters
• 2 tablespoons olive oil, divided
• 1 large lemon
• 1/4 cup parsley, chopped
• 1 1/4 teaspoons salt
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon dried thyme
• 1/2 teaspoon sugar
• 1/2 teaspoon black pepper

Directions

1. 1

   Preheat oven to 425°F.

2. 2

   In large bowl, toss potatoes with 2T olive oil.

3. 3

   Place potatoes in 2 jelly-roll pans(15 1/2 X10 1/2- inches).

4. 4

   Roast potatoes 45 minutes, switching pans between upper and lower racks halfway through baking.

5. 5

   Turn them occasionally with a pancake turner, until golden and fork tender.

6. 6

   When cooked, remove to a large bowl.

7. 7

   Grate peel from lemon.

8. 8

   Squeeze enough juice to equal 2 tablespoons.

9. 9

   Add lemon peel, lemon juice, parsley, salt, rosemary, thyme, sugar, pepper and 2 tablesoon olive oil, toss until potatoes are well coated.

10. 10

    Serve potatoes warm or at room temperature.