Ingredients:
4 lbs small baby potatoes ( can use 3-4 pounds potatoes, a mixture of red and white if possible)
1/2 cup butter ( if you are using 3 pounds potatoes, reduce butter slightly)
1/4 cup chopped fresh parsley
1 tablespoon grated lemon peel ( can use more to taste)
1 tablespoon fresh lemon juice ( if using 4 pounds potatoes use a little more lemon juice)
salt and black pepper
Directions:
Cook the potatoes whole in a large pot of boiling salted water until tender (about 20 minutes, don’t overcook them, only JUST until fork-tender) drain and cool slightly (this can be done up to 2 hours in advance and kept at room temperature).
In a large heavy skillet over medium heat, melt the butter; add in cooked potatoes with about 1/4 cup fresh chopped parsley, lemon peel, lemon juice, salt and pepper, cook until potatoes are beginning to brown tossing them often (about 5-6 minutes).
Transfer to a large serving bowl.
Sprinkle with about 2-3 tablespoons more of fresh parsley.
Servings: 6
Time preparation: 20 min.
Time total: 26 min.