Roasted "Green" Potatoes | Oregonian Recipes

Ingredients

• 24 small red potatoes, halved
• 2 tablespoons olive oil
• 4 cups lightly packed chopped curly parsley (1 to 2 bunches)
• 2 cups fresh basil (or blend of fresh herbs)
• 3 to 5 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon red pepper flakes
• 2 tablespoons minced shallot or onion
• 3/4 cup olive oil
• 1/4 cup lemon juice