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Sauteed Baby Potatoes With Lemon Butter and Parsley

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“To save some time the potatoes can be boiled up to 2 hours in advance and let stand at room temperature --- I usually peel just a strip of potato skin (about 1/2-inch depending on the size of the potato) down the middle leaving peel on both sides, it makes a nice presentation if you are serving them to dinner guests, if new baby potatoes are not in season just purchase the smallest potatoes that you can find for this :)”
READY IN:
26mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 4 lbs small baby potatoes (can use 3-4 pounds potatoes, a mixture of red and white if possible)
  • 12 cup butter (if you are using 3 pounds potatoes, reduce butter slightly)
  • 14 cup chopped fresh parsley
  • 1 tablespoon grated lemon peel (can use more to taste)
  • 1 tablespoon fresh lemon juice (if using 4 pounds potatoes use a little more lemon juice)
  • salt and black pepper

Directions

  1. Cook the potatoes whole in a large pot of boiling salted water until tender (about 20 minutes, don't overcook them, only JUST until fork-tender) drain and cool slightly (this can be done up to 2 hours in advance and kept at room temperature).
  2. In a large heavy skillet over medium heat, melt the butter; add in cooked potatoes with about 1/4 cup fresh chopped parsley, lemon peel, lemon juice, salt and pepper, cook until potatoes are beginning to brown tossing them often (about 5-6 minutes).
  3. Transfer to a large serving bowl.
  4. Sprinkle with about 2-3 tablespoons more of fresh parsley.

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