Lemon Herb Roasted Potatoes (Pin Perfect- Year Six: Volume 7; October, 2015)

Prep time: 10 min

Cook time: 1 hour
Ready in: 1 hour, 10 min
Serves: 4- 6

Ingredients:
6- 8 large russet potatoes- peeled, cut into 1 1/2- 2" chunks
Juice of one lemon
3 T. olive oil
2 T. butter- melted
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. oregano
1 tsp. thyme
1 1/2 tsp. rosemary
1 whole garlic bulb- peeled

Directions:
- Set a large pot of salted water to boil
- Preheat oven to 375
- Parboil potatoes for 3- 4 min
- Meanwhile, heat a baking pan or dish of sufficient size to hold your potatoes without crowding them in the preheated oven
- After parboiling, drain the potatoes and let them stand for 5 min
- Toss potatoes with lemon juice, until potatoes absorb lemon juice
- Add remaining ingredients
- Transfer seasoned potatoes to hot baking pan- you know the pan is hot enough if the potatoes sizzle when they touch it
- Roast potatoes until they are nicely golden brown all over, turning them every 20 minutes or so, about 60- 75 min total

*Julie found recipe here