Lemon Parsley Potatoes

Submitted by Miraklegirl

"Simple and delicious"

 

• Ready In: 25mins
• Ingredients: 7
• Serves: 4

ingredients

• 2 lbs small red potatoes or 2 lbs new potatoes
• 1 1⁄2 teaspoons salt, divided
• 2 tablespoons butter or 2 tablespoons margarine, cut into pieces
• 1⁄3 cup finely chopped flat leaf parsley
• 1 teaspoon grated lemon, zest of
• 1 clove garlic, minced
• 1⁄8 teaspoon black pepper

directions

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

Reviews

[Kishka]

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.

 

[NorthwestGal]

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.

 

[N0_0ne]

excellent, made them with some greek meatballs I found on another site, and some pita and tzatziki. will do these again

 

[Diana 2]

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

 

[georgi]

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.