Roasted Lemon and Parsley Potatoes

3 lbs. mixed small potatoes (we used a bag of new, red, and purple)
6 TBSP lemon juice
1/4 cup olive oil
1/2 stick butter or margarine
About 1/2 bunch fresh flat-leaf parsley, chopped
Zest of one small lemon (yay for Microplane zesters!)
Sea salt & cracked pepper

Preheat oven to 375 degrees. Quarter the potatoes and put 'em in a 13 x 9" pan. Melt the butter or margarine, whisk together with oil and lemon juice. Toss with potatoes to coat, salt and pepper generously. Cook (uncovered) for 45 mins or so, then pull 'em out and mix in the lemon zest. Cook about 15 mins more or until nice and golden. Remove from oven and toss in the parsley. Eat until you explode.