Real Recipes From Real Home Cooks ®

baby potatoes with parsley and lemon butter

(5 ratings)
Recipe by
Vicki Butts (lazyme)
Grapeview, WA

A simple and tasty side dish for meats, poultry, and fish.

(5 ratings)
yield 6 serving(s)
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For baby potatoes with parsley and lemon butter

  • 3 lb
    baby potatoes (mixed, such as white- and red- skinned)
  • 6 Tbsp
  • 6 Tbsp
    chopped fresh parsley
  • 1 Tbsp
    grated lemon peel
  • 1 Tbsp
    fresh lemon juice
  • 1 1/2 tsp
  • 1/2 tsp
    ground black pepper

How To Make baby potatoes with parsley and lemon butter

  • 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.
  • 3
    Transfer to bowl. Sprinkle with 2 tablespoons parsley and serve.

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