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Lemon Parsley Potatoes

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“This is my husband's version of Giada DeLaurentis' Lemon Basil Potatoes. This recipe imparts a subtle lemon flavor which is livened up by the fresh parsley. Leftovers make excellent potato salad. Just add some veggies and a little mayo, voila!”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Add potatoes, chicken stock, lemon juice, 2 tablespoons olive oil, 1 teaspoon salt, and 14 teaspoon black pepper to a medium saucepan. Bring to a boil over medium high heat. Reduce and simmer until potatoes are tender, about 20 minutes.
  2. Drain potatoes and place in a serving bowl. Drizzle with remaining olive oil. Add lemon zest and 3 tablespoons of parsley. Toss well; garnish with remaining parsley.

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