Baby Potatoes With Parsley & Lemon Butter
Recipe: #16987
January 24, 2015
Categories: Side Dishes, Potatoes, Christmas Sunday Dinner, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, more
"Sounds super quick and yummy. I bet it would go great with salmon and asparagus. From Bon Appetit, February 2001."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (251.2 g)
- Calories 260.8
- Total Fat - 11.7 g
- Saturated Fat - 7.3 g
- Cholesterol - 30.4 mg
- Sodium - 720.7 mg
- Total Carbohydrate - 36.4 g
- Dietary Fiber - 5.7 g
- Sugars - 2.8 g
- Protein - 4.1 g
- Calcium - 31 mg
- Iron - 1.5 mg
- Vitamin C - 27.8 mg
- Thiamin - 0.2 mg
Step by Step Method
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.
Step 3
Sprinkle with 2 tablespoons parsley and serve.
Tips
No special items needed.
1 Reviews
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