Church-Style Lemon-Roasted Potatoes

Preheat oven to 40

Cook olive oil and butter in a skillet over medium heat, stirring constantly, 3 to 4 minutes or until butter begins to turn golden brown.

Remove butter mixture from heat, and add peeled potatoes, tossing gently to coat.

Spread potatoes in a single layer in a 15- x 10-inch jelly-roll pan.

Bake at 400 for 40 to 45 minutes or until potatoes are golden brown and tender, stirring twice.

Transfer potatoes to a large serving bowl, and toss with lemon juice, chopped fresh thyme, salt, and pepper until well coated.

Serve potatoes immediately.