Go Back
Print

Lemon Butter Parsley Potatoes

Ingredients

  • 6 to 10 baby red potatoes
  • 2 sticks butter
  • 2 or 3 lemons juiced depending on size
  • 1 cup rough chopped parlsey leaves I use curly parsley because it's more tender
  • Kosher salt to taste

Instructions

  • Boil the potatoes on high heat in salted water until fork tender, about 20 minutes.  Meanwhile, combine the lemon juice to taste and butter in a small saucepan on very low heat until just melted.  Whisk in the parsley at the last minute and salt to taste.  Drain the potatoes and smash on a plate or in a bowl, one smash per potato.  Pour the butter sauce over and serve.