Lemon-Parsleyed Potatoes - cooking recipe

Ingredients
    1 1/2 lb. tiny new potatoes
    1/4 c. butter
    1/4 c. snipped parsley
    1 Tbsp. lemon juice
Preparation
    Wash and slice potatoes.
    Cook in boiling salted water until tender; drain.
    Place in a serving bowl and keep warm.
    Melt butter.
    Stir in parsley and lemon juice.
    Pour over potatoes; stir lightly to coat.
    Serves 4 to 6.

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