Lemon Parsley Potatoes
2
People talking
This is my husband's version of Giada DeLaurentis' Lemon Basil Potatoes. This recipe imparts a subtle lemon flavor which is livened up by the fresh parsley. Leftovers make excellent potato salad. Just add some veggies and a little mayo, voila!
- Ready In:
- 30mins
- Serves:
- Units:
2
People talking
ingredients
- 1 lb red potatoes, quartered
- 2 cups low sodium chicken broth
- 1⁄2 cup fresh lemon juice, plus 2 teaspoons
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt, plus extra for seasoning
- 1⁄4 teaspoon fresh ground black pepper, plus extra for seasoning
- 1 teaspoon lemon zest
- 1⁄4 cup fresh parsley, chopped
directions
- Add potatoes, chicken stock, lemon juice, 2 tablespoons olive oil, 1 teaspoon salt, and 14 teaspoon black pepper to a medium saucepan. Bring to a boil over medium high heat. Reduce and simmer until potatoes are tender, about 20 minutes.
- Drain potatoes and place in a serving bowl. Drizzle with remaining olive oil. Add lemon zest and 3 tablespoons of parsley. Toss well; garnish with remaining parsley.
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RECIPE MADE WITH LOVE BY
@threeovens
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@threeovens
Contributor
"This is my husband's version of Giada DeLaurentis' Lemon Basil Potatoes. This recipe imparts a subtle lemon flavor which is livened up by the fresh parsley. Leftovers make excellent potato salad. Just add some veggies and a little mayo, voila!"
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A nice change from buttered, parsley potatoes. Great flavor and very easy to do. Went well with a pork tenderloin. Made for Spring 2012 Pick a Chef game.Reply
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This is my husband's version of Giada DeLaurentis' Lemon Basil Potatoes. This recipe imparts a subtle lemon flavor which is livened up by the fresh parsley. Leftovers make excellent potato salad. Just add some veggies and a little mayo, voila!
