3 lbs. sm. red new potatoes, quartered
1/4 c. 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 and olive oil in heavy small saucepan over medium heat. Add lemon juice 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 with minced parsley and serve.