Name: Baby Potatoes with Parsley and Lemon Butter
Yield: Makes 6 servings
Ingredients: 3 pounds mixed baby potatoes (such as white- and red-skinned); 6 tablespoons (3/4 stick) butter; 6 tablespoons chopped fresh parsley; 1 tablespoon grated lemon peel; 1 tablespoon fresh lemon juice; 1 1/2 teaspoons salt; 1/2 teaspoon ground black pepper

Recipe information

Yield
Makes 6 servings

Ingredients

3 pounds mixed baby potatoes (such as white- and red-skinned)

6 tablespoons (3/4 stick) butter

6 tablespoons chopped fresh parsley

1 tablespoon grated lemon peel

1 tablespoon fresh lemon juice

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

Preparation

Step 1
Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. (Can be made 2 hours ahead. Let stand at room temperature.)
Step 2
Melt butter in heavy large skillet over medium-high heat. Add potatoes, 4 tablespoons parsley, lemon peel, lemon juice, salt, and pepper. Cook until potatoes are heated through and beginning to brown, tossing often, about 5 minutes. Transfer to bowl. Sprinkle with 2 tablespoons parsley and serve.

TagsPotato Root Vegetable Vegetable Parsley Herbs & Spices Lemon Citrus Fruit Side Dinner Gluten Free Nut Free Vegetarian Saute Bon Appétit

Recipe notes

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