Lemon-Buttered New Potatoes

Lemon-Buttered New Potatoes
Photo by Tina Cornett / Styling: Mary Lyn H. Jenkins


  • 6 tablespoons butter or margarine, melted
  • 1 ½ teaspoons grated lemon rind
  • 3 tablespoons fresh lemon juice
  • ½ teaspoon pepper
  • ¾ teaspoon salt
  • 3 ½ pounds small new potatoes, quartered
  • 3 tablespoons chopped fresh parsley

1. Cook potatoes in boiling water to cover 10 minutes or until tender; drain carefully, leaving skins intact. Cover and leave at room temperature up to 2 hours, if desired. 2. Stir together butter and next 5 ingredients; pour butter mixture over potatoes, tossing gently to coat. Note: Potatoes ma...

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