Baby Potatoes with Parsley and Lemon Butter Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 3 pounds - mixed baby potatoes (such as white and red skinned)
  • 6 tablespoons - butter (3/4 stick)
  • 6 tablespoons - fresh parsley, chopped
  • 1 tablespoons - grated lemon peel
  • 1 - lemon (juice from)
  • 1 1/2 teaspoons - salt
  • 1/2 teaspoons - ground black pepper
  • Directions:

    Wash potatoes thoroughly. Cook potatoes in large pot of boiling, salted water until tender (about 20 minutes). Drain. (This step can be done 2 hours ahead; let stand at room temperature).

    Melt butter in large heavy skillet over medium-high heat. Add potatoes, 4 tablespoons of parsley, lemon peel, lemon juice, salt and pepper.

    Cook until potatoes are heated through and are beginning to brown, tossing often, about 5 minutes.

    Transfer to a bowl. Sprinkle with remaining 2 tablespoons parsley and serve.

    Brief Description

    Baby potatoes cooked with butter, parsley and lemon.

    Main Ingredient:


    Category:  Vegetables

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 30 min


    Titus Home

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    Posted On:

    December 7, 2018

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