Sauteed Baby Potatoes With Lemon Butter And Parsley

Total Time: 26 mins Preparation Time: 20 mins Cook Time: 6 mins

Ingredients

• Servings: 6
• 4 lbs small baby potatoes (can use 3-4 pounds potatoes, a mixture of red and if possible)
• 1/2 cup butter (if you are using 3 pounds potatoes, reduce butter slightly)
• 1/4 cup chopped fresh parsley
• 1 tablespoon grated lemon peel (can use more to taste)
• 1 tablespoon fresh lemon juice (if using 4 pounds potatoes use a little more lemon juice)
• salt and black pepper

Recipe

• 1 cook the potatoes whole in a large pot of boiling salted water until tender (about 20 minutes, don't overcook them, only just until fork-tender) drain and cool slightly (this can be done up to 2 hours in advance and kept at room temperature).
• 2 in a large heavy skillet over medium heat, melt the butter; add in cooked potatoes with about 1/4 cup fresh chopped parsley, lemon peel, lemon juice, salt and pepper, cook until potatoes are beginning to brown tossing them often (about 5-6 minutes).
• 3 transfer to a large serving bowl.
• 4 sprinkle with about 2-3 tablespoons more of fresh parsley.