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Lemon-Butter Red Potatoes

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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 10 medium red potatoes, quartered
  • 1/3 cup butter
  • 2 tablespoons olive oil
  • 1/3 cup lemon juice
  • 3 tablespoons minced chives
  • 2 tablespoon minced parsley
  • 1 tablespoon grated lemon zest
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg


  • 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.
Nutrition 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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Average Rating:
  • astarzynski
    Aug 31, 2014

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

  • C-Ro
    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!