Ingredients:
1 lb fingerling potatoes ( or other potatoes, cut into small pieces)
3 cups lemon juice
1 cup unsalted butter, slightly softened
2 teaspoons finely chopped lemon zest
salt and pepper
3 tablespoons chopped fresh parsley
Directions:
Roast potatoes in oven with small amount of oil until done. Cut in half.
Place lemon juice in a small saucepan and cook over high heat until reduced to 1/2 cup.
Let cool.
Mix together the butter, reduced lemon juice and zest in a small bowl until combined.
Season with salt and pepper.
Heat a few tablespoons of the butter in a large saute pan over medium heat.
Add the potatoes and saute for a few minutes.
Fold in the parsley and season with salt and pepper to taste.
Servings: 4-6
Time preparation: 60 min.
Time total: 60 min.