For a simply delicious side dish, I often prepare these potatoes. I like the fact that there are few ingredients and they take such little time to prepare.—Dorothy Pritchett, Wills Point, Texas
- 3 pounds small red new potatoes, quartered
- 1/2 cup butter, melted
- 3 tablespoons lemon juice
- 3 tablespoons minced fresh parsley
- Cook potatoes in boiling salted water until tender, about 15 minutes; drain. Combine butter, lemon juice and parsley; pour over the potatoes and stir gently to coat. Yield: 10-12 servings.
Originally published as Lemon Parsley Potatoes in Taste of Home December/January 1997, p6
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