Parslied Lemon Potatoes
Brighten up your dinner table with these irresistibly zesty Parslied Lemon Potatoes! Combining tender Yukon Gold potatoes with the vibrant flavors of fresh parsley, garlic, and tangy lemon, this dish is a perfect balance of rustic comfort and refreshing zest. The potatoes are gently boiled to perfection, then tossed in a buttery olive oil sauce infused with garlic and a burst of lemon zest, creating layers of flavor in every bite. Finished with fresh parsley for a herby, aromatic touch, these potatoes make an elegant yet easy side dish that's perfect for weeknight meals or special occasions. Ready in just 35 minutes, this recipe is a surefire crowd-pleaser that pairs beautifully with roasted chicken, grilled fish, or hearty vegetarian mains. Keywords: parslied lemon potatoes, lemon parsley potatoes, Yukon Gold potatoes side dish, garlic lemon butter potatoes, quick potato recipe.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 cloves Garlic cloves, minced
- 1 whole Lemon, juiced and zested
- 0.5 cup Fresh parsley, finely chopped
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper
- 4 cups Water
Instructions
Peel the Yukon Gold potatoes and cut them into evenly-sized 1-inch chunks.
In a large pot, add the cut potatoes and cover them with 4 cups of water. Add a pinch of salt to the water.
Bring the pot to a boil over medium-high heat, then reduce the heat to a gentle simmer. Cook the potatoes for 10-12 minutes, or until they are fork-tender. Do not overcook.
Drain the potatoes and set them aside to steam dry for a few minutes.
In a large skillet, melt the butter over medium heat. Add the olive oil to prevent the butter from burning.
Add the minced garlic to the skillet and sauté for 30 seconds, stirring constantly, until fragrant.
Reduce the heat to low, then stir in the lemon juice, lemon zest, and chopped parsley. Season with salt and black pepper.
Gently fold the cooked potatoes into the skillet, ensuring all pieces are evenly coated with the lemon-parsley mixture. Cook for an additional 2-3 minutes to warm through.
Transfer the potatoes to a serving dish, garnish with a bit of fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 186 mg | 8% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 2.1 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 98 mg | 8% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 1037 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
