Lemony Baby Potatoes

Ingredients
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 1 lemon
cooking spray
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 tablespoon canola oil

Prep

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

Steps

1. Coat potatoes with spray; season with salt and pepper. Bake 18–20 minutes or until tender when pierced with a fork.
2. Combine in medium bowl: lemon juice, zest, capers, and garlic; whisk in oil until blended. Toss potatoes with dressing and parsley. Serve.

(Recipe courtesy of Publix Aprons Simple Meals)