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New Potatoes with Parsley Butter

Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps
Prep time 15 mins
Cook time 20 mins
Yield Serves: 8
Fresh citrusy flavor shines in this side dish of New Potatoes with Parsley Butter.


  • 4 tablespoons unsalted butter, softened
  • 1/2 cup finely chopped flat-leaf parsley leaves
  • 1 small shallot, minced
  • 2 tablespoons lemon juice
  • Salt
  • 1/2 teaspoon pepper
  • 3 to 3 1/2 lb. baby Yukon gold or red-skinned new potatoes

Nutrition Information

  • calories 206
  • fat 6 g
  • satfat 4 g
  • protein 5 g
  • carbohydrate 33 g
  • fiber 2 g
  • cholesterol 15 mg
  • sodium 159 mg

How to Make It

  1. In a food processor, process butter, parsley, shallot, lemon juice, 1 tsp. salt and pepper until smooth, stopping to scrape bowl as needed. Transfer to a piece of plastic wrap, shape into a log; roll up. If not using right away, chill.

  2. Place potatoes in a large pot and add enough water to cover them by 1 inch. Season with a large pinch of salt and bring to a boil over high heat. Reduce heat to medium-high and cook until tender, 12 to 15 minutes.

  3. Drain potatoes thoroughly and transfer to a large bowl. Add all of the parsley butter (if cold, chop it first) and 1 Tbsp. water. Toss until potatoes are evenly coated and glossy. Serve warm.