Parslied New Potatoes are coated in a creamy sauce that's brightened with fresh lemon juice.
Makes 4 to 6 servings
2 tablespoons butter
2 tablespoons canola oil
2 tablespoons all-purpose flour
2 1/2 cups milk
2 tablespoons fresh lemon juice
1/2 teaspoon garlic powder
1/4 teaspoon sugar
Salt and black pepper
2 pounds new potatoes, quartered, boiled until tender and drained
1/4 cup loosely packed fresh flat-leaf parsley, chopped
Melt butter with oil in a medium skillet over medium-high heat. Whisk in flour, and cook, whisking constantly, 1 minute. Whisk in milk and next 3 ingredients, and cook, whisking constantly, 5 minutes or until mixture thickens. Add salt and pepper to taste. Pour over potatoes; toss to coat. Sprinkle with parsley; serve hot.