Lemon-Butter Red Potatoes Recipe

4.5 2 3
Lemon-Butter Red Potatoes Recipe
Lemon-Butter Red Potatoes Recipe photo by Taste of Home
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Lemon-Butter Red Potatoes Recipe

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4.5 2 3
Publisher Photo
At her home in Dewey, Arizona, Jane Walker can fix this stovetop side dish in a snap. She needs just a handful of herbs and spices to season the lemony glaze that coats the red potatoes.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 10 medium red potatoes, quartered
  • 1/3 cup butter (no substitutes)
  • 2 tablespoons olive oil or vegetable oil
  • 1/3 cup lemon juice
  • 3 tablespoons minced chives
  • 2 tablespoon minced parsley
  • 1 tablespoon grated lemon peel
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg

Directions

Place potatoes in a large saucepan and cover with water. Cover and bring to a boil. Cook for 15-20 minutes or until tender. In a small saucepan, heat butter over medium heat for 2-3 minutes or until lightly browned. Remove from the heat; stir in the remaining ingredients. Drain potatoes; top with lemon butter. Yield: 6 servings.
Originally published as Lemon-Butter Red Potatoes in Quick Cooking January/February 2002, p45

Nutritional Facts

3/4 cup: 270 calories, 15g fat (7g saturated fat), 27mg cholesterol, 508mg sodium, 32g carbohydrate (2g sugars, 3g fiber), 4g protein.

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  • 10 medium red potatoes, quartered
  • 1/3 cup butter (no substitutes)
  • 2 tablespoons olive oil or vegetable oil
  • 1/3 cup lemon juice
  • 3 tablespoons minced chives
  • 2 tablespoon minced parsley
  • 1 tablespoon grated lemon peel
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  1. Place potatoes in a large saucepan and cover with water. Cover and bring to a boil. Cook for 15-20 minutes or until tender. In a small saucepan, heat butter over medium heat for 2-3 minutes or until lightly browned. Remove from the heat; stir in the remaining ingredients. Drain potatoes; top with lemon butter. Yield: 6 servings.
Originally published as Lemon-Butter Red Potatoes in Quick Cooking January/February 2002, p45

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MY REVIEW
[email protected] User ID: 3864962 83350
Reviewed Aug. 31, 2014

"Not bad, But the lemon flavor was a little to much."

MY REVIEW
C-Ro User ID: 6104789 82643
Reviewed Aug. 8, 2011

"I thought these were a bit too lemony. If I were to make them again I would reduce the amount of lemon juice. I personally would prefer just a hint of lemon instead of having it as the dominant flavor, as seemed to be the case here. I also didn't have any chives so I substituted 1 tbsp dried oregano for them. Very easy to make though!"

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