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Lemon-Buttered New Potatoes

Photo: Tina Cornett / Styling: Mary Lyn H. Jenkins
Prep time 15 mins
Cook time 10 mins
Yield Makes 10 to 12 servings


  • 3 1/2 pounds small new potatoes, quartered
  • 6 tablespoons butter or margarine, melted
  • 3 tablespoons chopped fresh parsley
  • 1 1/2 teaspoons grated lemon rind
  • 3 tablespoons fresh lemon juice
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper

How to Make It

  1. Cook potatoes in boiling water to cover 10 minutes or until tender; drain carefully, leaving skins intact. Cover and leave at room temperature up to 2 hours, if desired.

  2. Stir together butter and next 5 ingredients; pour butter mixture over potatoes, tossing gently to coat.

  3. Note: Potatoes may be placed in the roasting pan with the beef tenderloin and baked. After removing the tenderloin, bake potatoes 5 to 10 more minutes or until tender.