Lemon Parsley Potatoes Recipe
Seasoned with lemon and butter, these pretty potatoes are a perfect complement to Mom's pork loin. She often made the potatoes on Saturday, then heated them in the oven on Sunday while the pork was roasting. -Mari Anne Warren Milton, Wisconsin
- 3 pounds small red potatoes
- 1/2 cup butter
- 1/3 cup minced fresh parsley
- 1 tablespoon lemon juice
- With a vegetable peeler, remove a strip of peel around the middle of each potato. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
- Meanwhile, in a small saucepan, melt the butter; stir in parsley and lemon juice. Pour over potatoes; toss to coat. Yield: 8 servings.
Originally published as Lemon Parsley Potatoes in Taste of Home April/May 2004, p35
Reviews for Lemon Parsley Potatoes(3)
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Reviewed Jan. 31, 2013
Easy and tasty!
Reviewed Dec. 26, 2011
These are SOO yummy! I have made them twice so far. Buttery and lemony and perfect.
Reviewed Jul. 22, 2008
When I have been at work all day, I put this recipe in a casserole dish in the oven set to a timer. They are then ready when I get home! Very tasty!