Potatoes - Tangy Roasted Red or White potatoes

By á-47

Ingredients

• 1/4 cup olive oil
• 2 tea. chopped fresh thyme
• 2 Tbsp. capers, drained
• 1 lemon, zested , cut into 8 wedges and divided
• 2 lb. baby red or white new potatoes
• 2 Tbsp. chopped fresh chives

Preparation

Step 1

Heat oven to 350 degrees.

In bowl, whisk together olive oil, thyme, capers and 1 tbsp. lemon zest. Season with salt and pepper.

In shallow roasting pan, gently toss potatoes and lemon wedges with 1/2 oil mixture. Roast 40 minutes, or until potatoes are tender, stirring occasionally. Remove from oven.

Let sit 2 minutes. Squeeze juice form lemon wedges over potatoes, discard wedges. Add chives and remaining oil mixture; toss gently to coat.