Baby Potatoes With Parsley & Lemon Butter

10m
Prep Time
25m
Cook Time
35m
Ready In


"Sounds super quick and yummy. I bet it would go great with salmon and asparagus. From Bon Appetit, February 2001."

Original is 6 servings

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

amafor3

I used the red potatoes along with my favorite yukon golds. The lemon flavor was perfect and the potatoes browned up nicely. Served with grilled lemon pepper marinated chicken and a salad. Couldnt have asked for an easier or tastier potato dish. Made for lazyme's Week 6 Football Pool win.

5.0

review by:
(24 Oct 2018)

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