Sauteed Baby Potatoes With Lemon Butter And Parsley - cooking recipe

Ingredients
    4 lbs small baby potatoes (can use 3-4 pounds potatoes, a mixture of red and white if possible)
    1/2 cup butter (if you are using 3 pounds potatoes, reduce butter slightly)
    1/4 cup chopped fresh parsley
    1 tablespoon grated lemon peel (can use more to taste)
    1 tablespoon fresh lemon juice (if using 4 pounds potatoes use a little more lemon juice)
    salt and black pepper
Preparation
    Cook the potatoes whole in a large pot of boiling salted water until tender (about 20 minutes, don't overcook them, only JUST until fork-tender) drain and cool slightly (this can be done up to 2 hours in advance and kept at room temperature).
    In a large heavy skillet over medium heat, melt the butter; add in cooked potatoes with about 1/4 cup fresh chopped parsley, lemon peel, lemon juice, salt and pepper, cook until potatoes are beginning to brown tossing them often (about 5-6 minutes).
    Transfer to a large serving bowl.
    Sprinkle with about 2-3 tablespoons more of fresh parsley.

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