2 ½ pounds small new potatoes, scrubbed
8 cloves garlic, each halved
¼ c. olive ooil
¾ t. salt
¼ t. pepper
1 t. lemon juice
2 T. chopped parsley
Heat oven to 425 degrees. Cut potatoes into
quarters, larger ones into eighths. In
a large roasting pan, toss potatoes, garlic, olive oil, salt and pepper. Roast in oven until potatoes are tender and
browned, tossing once, 30 to 40 minutes.
Remove to large bowl, toss with lemon juice and parsley. Serve warm or at room temperature.