Lemon-Parsleyed Potatoes - cooking recipe
Ingredients
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1 1/2 lb. tiny new potatoes
1/4 c. butter
1/4 c. snipped parsley
1 Tbsp. lemon juice
Preparation
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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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