Go Back
Easy Lemon Parsley Potatoes Recipe

Easy Lemon Parsley Potatoes

Tender small potatoes are tossed with butter, lemon juice, lemon zest, garlic, and fresh parsley for a quick, bright side dish. Serve them warm with roasted meats, fish, skillet dinners, or vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lb (900 g) Small red or Yukon Gold potatoes
  • 2-4 tbsp Unsalted butter
  • 2 tbsp Olive oil, optional
Flavorings
  • 1-2 tbsp Fresh lemon juice
  • 1 tsp Finely grated lemon zest
  • 2-3 tbsp Fresh flat-leaf parsley, finely chopped
  • 1/2 tsp, plus more for cooking water Salt
  • 1/4 tsp Freshly ground black pepper
  • 1 clove Small garlic clove, minced, optional

Method
 

Step-by-Step
  1. Scrub the potatoes well and halve them. Quarter any larger potatoes so all pieces are similar in size.
  2. Place the potatoes in a saucepan and cover them with cold water. Add a generous amount of salt to the water, then bring it to a boil.
  3. Reduce the heat to a steady simmer and cook for 15 to 20 minutes, or until the potatoes are fork-tender but still hold their shape.
  4. Drain the potatoes well and return them to the warm pan for 1 to 2 minutes. Letting them sit uncovered allows excess moisture to evaporate.
  5. Add the butter, olive oil if using, lemon juice, lemon zest, salt, pepper, and minced garlic. Toss gently until the potatoes are evenly coated.
  6. Fold in most of the chopped parsley just before serving. Taste and adjust the lemon juice and seasoning, then finish with the remaining parsley.

Notes

Start the potatoes in cold, salted water for even cooking. Add parsley near the end so it keeps its color and fresh flavor. Lemon zest provides a stronger lemon taste without making the potatoes too sour. Refrigerate leftovers in a covered container and reheat gently.