Baby Potatoes with Parsley and Lemon Butter
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 pounds mixed baby potatoes (such as white and red skinned) 6 tablespoons (3/4 stick) butter 6 tablespoons chopped fresh parsley
1 tablespoon grated lemon peel 1 tablespoon fresh lemon juice 1-1/2 teaspoons salt
1/2 teaspoon ground black pepper



1 Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. (Can be made 2 hours ahead. Let stand at room temkperature.)
2 Melt butter in heavy large skillet over medium-high heat. Add potatoes, 4 tablespoons parsley, lemon peel, lemon juice, salt and pepper. Cook until potatoes are heated through and begining to brown, tossing often, about 5 minutes. Transfer to bowl. Sprinkle with 2 tablespoons parsley and serve.

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