Sunday, August 3, 2008

Parsley Potatoes with Lemon

I have a vivid memory of the first time my mom made this dish. Not so much the time (although I was probably around 15 or 16) or place (and therefore living at home), but the mouth-watering reaction I had to the salty, creamy, buttery potatoes mixed with fresh chopped parsley recently cut from our herb garden. It was a revelation in 4 ingredients - potatoes, salt, butter, parsley - that helped form my culinary point of view. I've added a 5th, fresh squeezed lemon juice, to give the potatoes even more zing. Enjoy!

2 lbs small Yukon Gold potatoes, halved or quartered into chunky bites.
3 T butter
3 T fresh chopped flat leaf parsley
1 t sea salt
Juice of 1/2 lemon

Boil potatoes in salted water for 10-15 minutes until cooked through. Drain, then place in a medium bowl. While warm, add butter, salt, parsley, and lemon juice. Stir gently (try not to mash the potatoes) until the butter is melted and the parsley and salt are evenly distributed throughout.

Chris Freeland
cfreeland27 (at)

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