Roasted and Lemony Red Potatoes

12 oz red potatoes, quartered

1 Tbsp olive oil

1/2 tsp basil

1/4 tsp oregano

1/8 tsp paprika

1/4 tsp salt

1 tsp freshly grated lemon peel

1 Tbsp butter, melted

1 Tbsp parsley

Preheat oven to 425.  Line baking sheet with foil.  Add potatoes and toss with oil, basil, oregano, and paprika.  Bake 30 minutes or until potatoes are tender when pierced with a fork.  Sprinkle with salt, lemon peel, butter and parsley.

Serves 2