Church-Style Lemon-Roasted Potatoes
"If you don't want to peel little potatoes, you can use larger peeled Yukons. Simply cut into large chunks, and bake as directed. Any leftover potatoes are great for potato salad the next day...."
INGREDIENTS
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3 tablespoons olive oil
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1 1/2 tablespoons butter
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3 pounds small Yukon gold or red potatoes, peeled
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1/4 cup lemon juice
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4 teaspoons chopped fresh thyme
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3/4 teaspoon salt
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1/2 teaspoon pepper
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