Sauteed Baby Potatoes With Lemon Butter And Parsley

1. 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. 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. 3

   Transfer to a large serving bowl.

4. 4

   Sprinkle with about 2-3 tablespoons more of fresh parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.