Baby Potatoes with Parsley and Lemon Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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.
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