Baby Potatoes with Parsley and Lemon Butter Recipe

Baby Potatoes with Parsley and Lemon Butter Recipe

  • 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
  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.)
  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.
Recipe of the Day|