Previously, I shared a recipe for Raspberry Chicken. I enjoy serving (and eating) Lemon Parsley Potatoes with the sauteed chicken because it is quick and very flavorful. Additionally, this is a great side dish with a steak instead of a baked potato, plus you do not have to get all of those fixings together. If you do not have fresh parsley on hand, you can add dried just before serving as more of a garnish than a flavor agent.
Lemon Parsley Potatoes
Author: OldGuy
Prep time:
Cook time:
Total time:
Ingredients
- 3 Medium Potatoes, Peeled and Cut into 1" Chunks
- 1 Teaspoon Salt
- 1 Teaspoon Oil
- 4 Twists of the Black Pepper Mill
- ¼ Teaspoon Salt
- 5 Tablespoons Unsalted Butter or Margarine (More if You Like)
- 1½ Tablespoons Fresh Lemon Juice (Or to Your Taste)
- 2 Teaspoons Minced Fresh Italian Parsley (or ½ Teaspoon Dried Parsley Flakes)
Instructions
- Place the potato chunks in a pot. Add 1 teaspoon salt and 1 teaspoon oil; cover with water. Bring to boil over high heat, then reduce to medium or a little less to maintain a slow and steady boil until the potatoes are fork tender, but not mushy. The idea is to catch them while they still have some firmness so you will not wind up with mashed potatoes after you stir them a couple of times. How long to boil? I cannot say exactly, but begin keeping a sharp eye on them at 10 - 12 minutes.
- Drain potatoes in a colander and return to pot. Add all of the other ingredients, except the lemon juice (and dried parsley if using that). Cover the pot and let the butter melt for 3 or 4 minutes.
- Pour 1 tablespoon only of the lemon juice into the butter pooled at the bottom of the pan. By adding the lemon this way, we can evenly disperse itinstead of it soaking into one or two potato chunks.
- If using the dried parsley, sprinkle over all now. Stir carefully to mix everything well and correct for salt, pepper and lemon by tasting the potatoes. Please note that you have ½ tablespoon of lemon remaining if needed.
Credits: Thanks to SoundsDelish for the picture!
No Comments