Simple Lemon Parsley Potatoes Recipes

LEMON PARSLEY POTATOES

Steps:

• Using a vegetable peeler, cut a strip of peel from around middle of each potato Place potatoes in a large pot.
• Add cold water to cover and 1 teaspoon salt.
• Bring to a simmer over medium heat; cook potatoes until tender when pierced with a knife, about 15 minutes.
• Drain in a colander, then return the potatoes to the pot.
• Add butter, parsley, lemon zest, garlic, pepper and remaining salt to the potatoes.
• Toss gently until they are coated with the parsley mixture.
• Serve immediately.

LEMON RED POTATOES

Steps:

• Cut a strip of peel from around the middle of each potato. Place potatoes and water in a 3-qt. slow cooker. Cover and cook on high until tender, 2-1/2 to 3 hours (do not overcook); drain. , In a small bowl, combine the butter, parsley, lemon juice and chives. Pour over the potatoes and toss to coat. Season with salt and pepper.

LEMON PARSLEY POTATOES

Steps:

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

SAUTEED BABY POTATOES WITH LEMON BUTTER AND PARSLEY

Steps:

• 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.

LEMON PARSLEY POTATOES

Steps:

• Add potatoes, chicken stock, lemon juice, 2 tablespoons olive oil, 1 teaspoon salt, and 14 teaspoon black pepper to a medium saucepan. Bring to a boil over medium high heat. Reduce and simmer until potatoes are tender, about 20 minutes.
• Drain potatoes and place in a serving bowl. Drizzle with remaining olive oil. Add lemon zest and 3 tablespoons of parsley. Toss well; garnish with remaining parsley.

LEMON AND PARSLEY POTATOES

Steps:

• Preheat oven to 180°C 350°F and line a baking tray with baking paper.
• Peel the potatoes and cut them into 2.5 cm / 1 inch pieces.
• Parboil th epotatoes in a large saucepan of boiling salted water, over high heat for 3 minutes. Drain the potatoes and pat them dry with paper towel or a clean teatowel.
• Brush the oil over the potato chunkc and then season with salt and freshly ground black pepper. Place on a baking tray and bake for 20 minutes.
• Combine the parsley and lemon zest. Sprinkle over the potatoes after the 20 minutes cooking time and bake the potatoes for a further 15 minutes, or until the potato is golden and tender.

BABY POTATOES WITH PARSLEY AND LEMON BUTTER

Steps:

• 1. Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. (Can be made 2 hours ahead. Let stand at room temperature.)
• 2. Melt butter in heavy large skillet over medium-high heat. Add potatoes, 4 tablespoons parsley, lemon peel, lemon juice, salt, and pepper. Cook until potatoes are heated through and beginning to brown, tossing often, about 5 minutes.
• 3. Transfer to bowl. Sprinkle with 2 tablespoons parsley and serve.