Lemon Parsley Potatoes

"Simple and delicious"
 
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photo by Diana 2 photo by Diana 2
photo by Diana 2
Ready In:
25mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Using a vegetable peeler, cut a strip of peel from around middle of each potato Place potatoes in a large pot.
  • Add cold water to cover and 1 teaspoon salt.
  • Bring to a simmer over medium heat; cook potatoes until tender when pierced with a knife, about 15 minutes.
  • Drain in a colander, then return the potatoes to the pot.
  • Add butter, parsley, lemon zest, garlic, pepper and remaining salt to the potatoes.
  • Toss gently until they are coated with the parsley mixture.
  • Serve immediately.

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Reviews

  1. These were delicious! I boiled the potatoes in chicken stock instead of water to give them some flavor from the outset, and I added the juice from the lemons I zested, too. Make sure you taste one and adjust for seasonings before you serve them - I found that they needed a bit more salt than called for to really bring out the flavors.
     
  2. Yummy! I used baby red potatoes, and I thought the lemon zest added a delightly zing, and the garlic was a must for us. What a great way to dress up potatoes. Thanks for sharing your recipe, Miraklegirl.
     
  3. excellent, made them with some greek meatballs I found on another site, and some pita and tzatziki. will do these again
     
  4. What a terrifically easy recipe to prepare, and so impressive looking too. I found a bag of baby mixed potatoes (white, red and blue) and thought they would be perfect for this. Hmmmm, I bet adding some baby carrots in there too would be good. Thanks for sharing your recipe. Made for the March Herb/Spice of the Month in the Gardening Forum
     
  5. Yum! I love the lemon zest! I made a couple changes. The first being I used larger reds (couldnt find small) and cut them into large cubes. After tossing them with the butter and herbs I threw them into the oven to roast for a few minutes next to her Easy Poached Salmon recipe. They tasted great before roasting as well. Excellent! Will be making often.
     
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Tweaks

  1. These were delicious! I boiled the potatoes in chicken stock instead of water to give them some flavor from the outset, and I added the juice from the lemons I zested, too. Make sure you taste one and adjust for seasonings before you serve them - I found that they needed a bit more salt than called for to really bring out the flavors.
     

RECIPE SUBMITTED BY

I am 28 years old and work as a lawyer for a national organization. I live with my husband David in the beautiful city of Ottawa.
 
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