Baby Potatoes with Parsley and Lemon Butter
Vicki Butts (lazyme)
3 lbbaby potatoes (mixed, such as white- and red- skinned)
6 Tbspchopped fresh parsley
1 Tbspgrated lemon peel
1 Tbspfresh lemon juice
1 1/2 tspsalt
1/2 tspground black pepper
How to Make Baby Potatoes with Parsley and Lemon Butter
- 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.)
- 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.