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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is from Bobby Flay. Mmmmm lemon and potatoes are divine together. This is great with chicken or beef! The recipe calls for fingerling potatoes, but you can easily use any potato and cut into smaller pieces, if necessary. Ingredients:
1 lb fingerling potato (or other potatoes, cut into small pieces) |
3 cups lemon juice |
1 cup unsalted butter, slightly softened |
2 teaspoons finely chopped lemon zest |
salt and pepper |
3 tablespoons chopped fresh parsley |
Directions:
1. Roast potatoes in oven with small amount of oil until done. Cut in half.
2. Place lemon juice in a small saucepan and cook over high heat until reduced to 1/2 cup.
3. Let cool.
4. Mix together the butter, reduced lemon juice and zest in a small bowl until combined.
5. Season with salt and pepper.
6. Heat a few tablespoons of the butter in a large saute pan over medium heat.
7. Add the potatoes and saute for a few minutes.
8. Fold in the parsley and season with salt and pepper to taste.
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