Buttery Lemon Parsley Potatoes is an easy side dish brimming with the creaminess of Yukon Gold potatoes and the flavors of fresh lemon and parsley. It’s the perfect addition to any week night meals and great for entertaining too!
Lemon Parsley Potatoes Recipe
The creaminess of a Buttercream potato combines with real butter, fresh parsley and lemon for a burst of flavor and textures that will wow your taste buds! Potatoes are so easy to make and by simply tossing them with a few real ingredients you get a wholesome side dish that can stand proudly on any table! Buttery Lemon Parsley Potatoes are the perfect side dish for any meal!
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This post contains affiliate links. If you make a purchase through one of these links, I make a small commission at no extra cost to you. (Privacy Policy)
The creaminess of a Buttercream potato combines with real butter, fresh parsley and lemon for a burst of flavor and textures that will wow your taste buds! The perfect side dish for entertaining or every day meals!
- 1 lb. buttercream or Yukon Gold potatoes, peeled and cut in 1-inch pieces, about 2 1/2 cups
- 1/4 cup chopped parsley
- 3 Tbs. butter, at room temperature
- 1 tsp. lemon zest
- 1/2 tsp. kosher salt
- 1/4 tsp. pepper
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In a medium saucepot, cover potatoes with cold water.
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Bring to a boil over medium-high heat. Cook 15 minutes or until potatoes are tender; drain.
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Toss potatoes with parsley, butter, lemon zest, kosher salt and pepper.
Makes 4 servings.
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