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Lemon Parsley Potatoes
SUBMITTED BY:
Mari Anne Warren
"Seasoned with lemon and butter, these pretty potatoes are a perfect complement to Mom's pork loin. She often made the potatoes on Saturday, then heated them in the oven on Sunday while the pork was roasting. -Mari Anne Warren Milton, Wisconsin"
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PREP TIME
10 Min
COOK TIME
15 Min
READY IN
25 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
3 pounds small red potatoes
1/2 cup butter
1/3 cup minced fresh parsley
1 tablespoon lemon juice
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DIRECTIONS
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. In a small saucepan, melt the butter; stir in parsley and lemon juice. Pour over potatoes; toss to coat.
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REVIEWS
Reviewed on Jan. 21, 2007 by
What a Dish!
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What a Dish!
Jan. 21, 2007
Good side dish, and very simple. My red potatoes were large, so I cubed them. Don't make the mistake I made and overcook them (I had a lot going on...) They turned a little mushy and didn't look so good, but still tasted good. We had these with a crab dinner.
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3 users found this review helpful
Good side dish, and very simple. My red potatoes were large, so I cubed them. Don't make the...
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