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  • Lindsay Bingham

Lemon Parsley Potatoes

This is the recipe I made for Justin's birthday dinner on the vlog that you can watch here.

https://youtu.be/NRLHvj1DBTs


This is just screen grab from the vlog. I'll take a picture next time I make these but this gives you an idea :)

These potatoes are one of my favorite potato recipes. They are so delicious and full of flavor. Everyone kept asking for more!


I doubled this recipe for my family of 6 and it was the perfect amount.


1.5 pounds small gold potatoes (you can also use fingerling potatoes)

8 tsp fresh lemon juice

1 teaspoon of salt

3 tablespoons unsalted butter, cut into pieces (you'll use them at different points in the recipe)

3 TBSP chopped fresh parsley

salt (optional)


I love fresh lemon juice so much more than the bottle of lemon juice and with there being so few ingredients, I think it makes a big difference.

Scrub the potatoes and cut them in half. If you are using fingerling potatoes, cut them in half lengthwise.


Put the potatoes, lemon juice, salt, and 1.5 Tbsp. butter in a pot. Add cold water just to cover. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20–25 minutes.


Turn up the heat and boil until the pan is almost dry, 15–20 minutes more. There will still be a layer of butterfat.


Using a slotted spoon, move half of potatoes to a plate. Arrange the potatoes that are remaining in the pot, cut side down in a single layer. If your pot is smaller, do multiple batches. Reduce the heat to medium and cook potatoes undisturbed until the water has evaporated and the cut sides of potatoes are deeply browned, 5–10 minutes.


Using a metal spatula, scrape skillet to cleanly release potatoes and transfer to a large bowl. Return the skillet to medium heat, add 1/2 TBSP. butter, and repeat the browning process with the reserved potatoes. I think they taste great as is but you can add salt to taste.


Enjoy!

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