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Nutrition Facts
Serving Size 1 (242g) Recipe makes 4 servings
Calories 229
Calories from Fat 54		(23%)
Amount Per Serving		%DV
	Total Fat 6.0g	9%
	Saturated Fat 3.7g	18%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 929mg		38%
Potassium 989mg		28%
Total Carbohydrate 40.4g		13%
	Dietary Fiber 5.2g	20%
	Sugars 1.9g
Protein 4.9g		9%
detailed view... how is this calculated?

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Lemon Parsley Potatoes

Recipe #61353 | 25 min | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Miraklegirl
May 6, 2003

Simple and delicious

SERVES 4 (change servings and units)

Ingredients

2 lbs small red potatoes or new potatoes
1 1/2 teaspoons salt, divided
2 tablespoons butter or margarine, cut into pieces
1/3 cup finely chopped flat leaf parsley
1 teaspoon grated lemon, zest of
1 clove garlic, minced
1/8 teaspoon black pepper

Directions

1
Using a vegetable peeler, cut a strip of peel from around middle of each potato Place potatoes in a large pot.
2
Add cold water to cover and 1 teaspoon salt.
3
Bring to a simmer over medium heat; cook potatoes until tender when pierced with a knife, about 15 minutes.
4
Drain in a colander, then return the potatoes to the pot.
5
Add butter, parsley, lemon zest, garlic, pepper and remaining salt to the potatoes.
6
Toss gently until they are coated with the parsley mixture.
7
Serve immediately.

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Featured Reviews for This Recipe

From: N0_0ne

On Oct 7, 2009

excellent, made them with some greek meatballs I found on another site, and some pita and tzatziki. will do these again

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From: Diana #2

On Mar 5, 2009

What a terrifically easy recipe to prepare, and so impressive looking too. I found a bag of baby mixed potatoes (white, red and blue) and thought they would be perfect for this. Hmmmm, I bet adding some baby carrots in there too would be good. Thanks for sharing your recipe. Made for the March Herb/Spice of the Month in the Gardening Forum

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From: georgi

On Apr 23, 2004

Yum! I love the lemon zest! I made a couple changes. The first being I used larger reds (couldnt find small) and cut them into large cubes. After tossing them with the butter and herbs I threw them into the oven to roast for a few minutes next to her Easy Poached Salmon recipe. They tasted great before roasting as well. Excellent! Will be making often.

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From: Kishka

On Jan 4, 2004

These were delicious! I boiled the potatoes in chicken stock instead of water to give them some flavor from the outset, and I added the juice from the lemons I zested, too. Make sure you taste one and adjust for seasonings before you serve them - I found that they needed a bit more salt than called for to really bring out the flavors.

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