Lemon Parsley Potatoes

By flour_arrangements

MARI ANNE WARREN • Milton, Wisconsin
Seasoned with lemon and butter, these pretty
potatoes are a perfect complement to Mom’s
pork loin. She often made the potatoes on
Saturday, then heated them in the oven on
Sunday while the pork was roasting.

Ingredients

• 3 pounds small red potatoes
• 1/2 cup butter
• 1/3 cup minced fresh parsley
• 1 tablespoon lemon juice

Details

Servings 8

Preparation

Step 1

1. With a vegetable peeler, remove a strip of
peel around the middle of each potato. Place
potatoes in a large saucepan and cover with
water. Bring to a boil. Reduce heat; cover and
cook for 15-20 minutes or until tender. Drain.

2. Meanwhile, in a small saucepan, melt the
butter; stir in parsley and lemon juice. Pour
over potatoes; toss to coat