<http://schema.org/recipeInstructions>
" Preheat oven to 425 degrees F. Cut each unpeeled potato into quarters. In large bowl, toss potatoes with 2 tablespoons olive or salad oil. Place potatoes in 2 jelly-roll pans (15 1/2 by 10 1/2 inches). Roast potatoes 45 minutes, switching pans between upper and lower racks halfway through baking, turning them occasionally with pancake turner, until golden and fork-tender. When potatoes are cooked, remove to large bowl. Grate peel from lemon. Squeeze enough juice from lemon to equal 2 tablespoons. Add lemon peel, lemon juice, parsley, salt, rosemary, thyme, sugar, pepper, and 2 tablespoons olive or salad oil; toss until potatoes are well coated. Serve potatoes warm. Or, cover bowl and refrigerate if not serving right away. Bring potatoes to room temperature before serving."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a32/roasted-potato-salad-1694/?src=shelter_footer>