Roasted Fingerling Potatoes with Lemon and Parsley

Adjust serving size

Serving Size:
 

Add to Calender

Select Date:

Recipe Ingredients

  • 1/3 cup Lemon Juice
  • 2 teaspoons Salt
  • 6 tablespoons Butter, unsalted
  • 1/3 cup Italian Parsley
  • 3 pounds Fingerling Potatoes

Instructions

  1. 1. Cut and divide butter into small cubes. 2. In a very large skillet combine potatoes, lemon juice, salt and 3 tablespoons butter. Add cold water just to cover potatoes. Bring to a boil over medium high heat and cook about 20 minutes, until potatoes are tender. 3. Increase heat and boil rapidly another 20 minutes until pan is almost dry. 4. Using a slotted spoon transfer about half of the potatoes to a plate and arrange remaining potatoes in skillet in a single layer with the cut side down. Cook another five minutes until cut sides of potatoes are deeply browned. 5. Using a thin metal spatula scrape skillet clean of potatoes and transfer to a large bowl. Return skillet to medium heat and add one tablespoon butter. Add reserved potatoes, final 2 tablespoons of butter and the parsley to the skillet and repeat the browning process. When all potatoes are in serving bowl toss gently to combine and serve sprinkled with sea salt.

In Store Ads


Krista Numbers

Krista is the founder of Simplify Supper. She is passionate about making family dinner a priority and strives to provide simple solutions to make it happen.

Feb 02, 2014
Comments
No comments yet. Post your comments here.
You must be logged in to post comments