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
1/2 teaspoon pepper
3 to 3 1/2 lb. baby Yukon gold or red-skinned new potatoes
How to Make It
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.
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.
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.
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