Roasted Potatoes

We made this recipe from Cooking Light for Easter, and everyone LOVED it. The artichokes weren't worth the trouble or expense, so I excluded them here, but it's a great way to roast potatoes.

2 tablespoons extra-virgin olive oil
1 1/4 pounds small red fingerling potatoes, halved lengthwise
Cooking spray
1 tablespoon butter
2 teaspoons chopped fresh parsley
1 teaspoon grated lemon rind
1 teaspoon kosher salt
1/2 teaspoon black pepper

1. Preheat oven to 425°.

2. Combine oil and potatoes; toss well. Arrange potatoes in a single layer on a jelly-roll pan coated with cooking spray. Bake at 425° for ~30 minutes or until tender. Place in a large bowl. Toss with butter and remaining ingredients. Serve immediately.