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Bon Appétit

Baby Potatoes with Parsley and Lemon Butter

4.5

(35)

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

  1. 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.

TagsPotatoRoot VegetableVegetableParsleyHerbs & SpicesLemonCitrusFruitSideDinnerGluten FreeNut FreeVegetarianSauteBon Appétit
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