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Recipe: Lemony Baby Potatoes

Lemony baby potatoesWhen you’re in the mood for comfort food, lemony baby potatoes will do the trick, especially paired with a mild fish or even a pot roast and salad. Here’s what you need to make them:

  • 1 (24-oz) bag baby potatoes, halved
  • 1/4 cup fresh Italian parsley, coarsely chopped
  • 4 cloves garlic, finely chopped
  • 1 tablespoon capers, coarsely chopped
  • zest/juice of one lemon
  • cooking spray
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil

Preheat oven to 425°F. Halve potatoes and place them on a baking sheet; chop parsley, garlic, and capers. Zest or grate lemon peel (no white; 2 teaspoons) and squeeze for juice, about two tablespoons.

Coat potatoes with spray; season with salt and pepper. Bake 18–20 minutes or until tender when pierced with a fork.

Combine lemon juice, zest, capers and garlic in a medium bowl; whisk in oil until blended. Toss potatoes with dressing and parsley and serve.



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