Tarragon Roasted Potatoes

1 1/2 pounds white or red potatoes
1 tablespoon olive oil
 salt
 black pepper
1 T. butter or margerine
1 T. chopped fresh tarragon or
1 tsp. dried tarragon
1 tsp. grated lemon zest (optional)

Preheat the oven to 425 F. Lightly coat a large baking dish 
with cooking spray.(I line a cookie sheet with tin foil and spray 
it with cooking spray).

In a large mixing bowl, add the peeled cut up potatoe chunks, 
olive oil, salt and pepper. 
Spread in a single layer in pan.

Roast until golden brown and tender, 30 to 35 minutes.

Return to the bowl.  Add butter, tarragon and zest.
Toss until butter is melted.

Transfer to a serving bowl, mix with butter. 
Sprinkle with parsley and serve.