3 lb. sm. red new potatoes, quartered
Salt and freshly ground pepper
1/4 c. (1/2 stick) unsalted butter
1/4 c. olive oil
6 tbsp. fresh lemon juice
2 tsp. dried thyme, crumbled
1 tbsp. grated lemon peel
3 tbsp. minced fresh parsley

Preheat oven to 375 degrees. Butter large shallow oven-proof casserole. Add potatoes. Season generously with salt and pepper. Melt butter with oil in heavy small saucepan over medium heat. Add lemon juice. Pour over potatoes and toss well. Sprinkle with thyme. Bake 1 hour.

Add lemon peel and toss to coat. Continue baking until potatoes are tender and deep golden brown, about 15 minutes. Sprinkle potatoes with minced parsley and serve. 6 servings.