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Nutrition Facts
Serving Size 1 (434g) Recipe makes 4 servings
Calories 379
Calories from Fat 55		(14%)
Amount Per Serving		%DV
	Total Fat 6.2g	9%
	Saturated Fat 3.8g	18%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 357mg		14%
Potassium 1796mg		51%
Total Carbohydrate 74.5g		24%
	Dietary Fiber 9.4g	37%
	Sugars 3.4g
Protein 8.7g		17%
detailed view... how is this calculated?

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Buttered Potatoes

Recipe #281315 | 40 min | 10 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Andi of Longmeadow Farm
Jan 23, 2008

Baking meatloaf was sending an aroma of goodness through the oven door, that followed like a wave to the family room. "Oh boy", my Dad, (who is 89) said, "Now, that smells good!" My Dad is not a man the gives compliments easily, nor is he the gushy type. But he is a hard working man, even at the age of 89 that appreciates (abate quietly) the finer things of life. The comfort of meatloaf begs to have a comforting, but a simply prepared side dish that will fill the stomach and bring happiness ever so quietly, to your soul. Late in the Fall we had dug potatoes, (even though it was still quite warm out for our State) and I had put them in the dark, cool basement to carry us through the winter and early Spring months. I went down to the basement and grabbed a few little potatoes and quickly went about making this very simple, but very heart warming potato dish, of course to feed my Dad as well as my family. Sometimes, there is nothing more satisfying then the normal, simple potato. I have used this recipe for probably 40 years, and to this day, it is as good tasting and filling as it was years ago.

SERVES 4 (change servings and units)

Ingredients

10-12 new potatoes (quartered and peeled)
2 tablespoons butter (or margarine)
1/4 teaspoon lemon zest (grated)
1/2 teaspoon lemon juice
2 teaspoons chives (snipped)
1 teaspoon fresh parsley (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon pepper
1 dash nutmeg

Directions

1
Wash potatoes, peel, and quarter.
2
To cook heat 1 inch of salted water to boiling, and add potatoes. Cover and reduce heat to medium and cook potatoes until tender, 20 to 25 minutes.
3
In small saucepan, heat the rest of the ingredients to boiling and keep warmed on low heat to wait for potatoes to cook.
4
Drain potatoes in colander and put into a serving dish.
5
Stir in lemon butter and mix throughly with potatoes.

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Featured Reviews for This Recipe

From: Lori Mama

On Jul 29, 2009

Loved these spuds. I wasn't quite sure about the lemon addition, but I was pleasantly surprised by the bright, fresh flavor it gave to the dish. Made for Every Day Holiday Tag.

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From: Lainey6605

On Apr 18, 2009

These are so simple but so delicious! I really can't tell that there is lemon in these. It just adds to the overall wonderful flavor of these potatoes. The amounts of the ingredients are right on for our tastes. I only had baby yukon gold potatoes and didn't peel them. I served them with "Kittencal's Italian Breaded Baked Parmesan Pork Chops" and "Baked Garlic Green Beans".

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From: CulinaryQueen

On Feb 2, 2008

Made for Appreciation Month for Andi from Review my Recipe 2008 ~ These were de-lish! I did add a bit extra lemon juice and as butter and lemon go so well with garlic, I added some of that as well! We eat a lot of taters so it's always nice to find something a bit different to do with them. Thanks Andi!

2 people found this review helpful

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From: twissis

On Feb 3, 2008

We loved these so easy-to-fix & yummy potatoes! I made a full recipe using dried lemon zest & parsley, but snipped fresh chives from my freezer. I could not help myself, Andi, I also add my much-favored garlic. I served them with Seafood Fritters by darang61. DH & I both drizzled some of the lemony butter from the potatoes atop the fritters & all the parts & their flavors made an excellent meal for us. Made for Andi Appreciation Month & thx for sharing this tasty recipe w/us.

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