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Ingredients
- 3 pounds small red potatoes
- 1/2 cup butter
- 1/3 cup minced fresh parsley
- 1 tablespoon lemon juice
Method
- 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.