LEMON ROASTED POTATOES

By Kitchenbee

Bon Appetit/April 2011 - Greek dining (?)

Ingredients

• Nonstick vegetable oil spray
• 4 lbs unpeeled fingerling potatoes in assorted colors, rinsed, halved lengthwise
• 1/2 cup olive oil
• 1 cup extra virgin olive oil
• 1/2 cup fresh lemon juice
• 6 tblsp chopped fresh dill
• 4 tsp finely grated lemon peel
• 24 garlic cloves, sliced

Preparation

Step 1

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375. Spray 2 large rimmed baking sheets with nonstick spray. Toss potatoes with ½ cup olive oil in large bowl. Sprinkle generously with salt and freshly ground black pepper. Spread potatoes in single layer on baking sheets, dividing equally. Roast 30 minutes.
Meanwhile, whisk extra virgin olive oil, lemon juice, dill, and lemon peel in small bowl to blend for dressing. Toss garlic and 2 tablespoons dressing in another small bowl. Divide garlic mixture between baking sheets and continue to roast until potatoes are tender and brown around edges, about 15 minutes longer.

Toss roasted potatoes in large bowl with enough remaining dressing to coat and serve.