- 2 medium red potatoes, cut into 1/2-inch cubes
- 2 teaspoons minced fresh parsley
- 2 teaspoons olive oil
- 1 teaspoon lemon juice
- 1/2 teaspoon grated lemon peel
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Place potatoes in a saucepan and cover with water. Bring to a boil; cook until tender. Combine the remaining ingredients. Drain potatoes; add lemon mixture and toss to coat. Yield: 2 servings.
Originally published as Zesty Lemon Potatoes in Cooking for 2 Winter 2005, p19
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Reviewed Sep. 14, 2011
"This is a nice change from regular parsley potatoes."