New Potatoes with Parsley Butter

Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps

Fresh citrusy flavor shines in this side dish of New Potatoes with Parsley Butter.

Yield: Serves: 8
Cost per Serving: $0.68
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Nutritional Information

Amount per serving
  • Calories: 206
  • Fat: 6g
  • Saturated fat: 4g
  • Protein: 5g
  • Carbohydrate: 33g
  • Fiber: 2g
  • Cholesterol: 15mg
  • Sodium: 159mg


  • 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


  1. 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. 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. 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.
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