Roasted Potato and Herbs

Ingredients

• 3 medium shallots, peeled
• 1� teaspoons fresh minced rosemary leaves
• 1 teaspoon fresh minced thyme leaves
• Salt and ground black pepper
• Cayenne pepper
• 1/3 cup olive or vegetable oil
• 3 pounds small new potatoes, rinsed and well-scrubbed
• Juice of 1/2 medium lemon
• 1/4 cup minced parsley (Italian or curled)
• Makes 6 servings

Directions

1. 1. Adjust oven rack to lowest position. Heat oven to 425 degrees.
2. 2. Mince the shallots and put them in a small bowl with the rosemary, thyme, 3/4 teaspoon salt, 1/4 teaspoon black pepper, 1/8 teaspoon cayenne pepper, and the olive oil; stir well.
3. 3. Half or quarter the potatoes, depending on size and pat dry, and put them on a 13 x 10-inch jelly-roll pan. Pour the oil mixture over the potatoes and turn to coat potatoes completely. Roast the potatoes until they are browned and soft when pierced with a knife, turning them several times with a pancake spatula, about 35 to 40 minutes.
4. 4. Cool potatoes to room temperature. Adjust seasoning to taste with salt pepper. Squeeze lemon juice over potatoes, sprinkle with parsley, and toss to mix thoroughly. Serve at room temperature.