Sauteed Baby Potatoes with Lemon Butter and Parsley
Transform your everyday side dish into a showstopper with these Sauteed Baby Potatoes with Lemon Butter and Parsley! This quick and flavorful recipe features tender, golden-brown baby potatoes lightly crisped in a luscious blend of butter and olive oil, infused with the zingy brightness of fresh lemon juice and zest. The addition of minced garlic and a sprinkle of fresh parsley takes these potatoes to the next level of aromatic perfection. Ready in just 30 minutes, this versatile dish pairs beautifully with roasted meats, grilled fish, or even a hearty salad. Perfect for weeknight dinners or elegant gatherings, these lemon butter potatoes are a must-try for any lover of simple yet sophisticated flavors.
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Recipe Information
Ingredients
- 1 pound baby potatoes
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic cloves, minced
- 1 whole lemon, juiced and zested
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons water (optional, for steaming)
Instructions
Wash the baby potatoes thoroughly and pat them dry. Cut any larger potatoes in half so they are all roughly the same size.
In a large skillet, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat until melted and bubbling.
Add the baby potatoes to the skillet and season with salt and pepper. Stir to coat them evenly in the butter and oil mixture.
Cover the skillet with a lid and let the potatoes cook for 10-12 minutes, shaking the pan occasionally to prevent sticking. Add 2 tablespoons of water if the skillet becomes too dry during cooking.
Remove the lid and check the potatoes for tenderness by piercing them with a fork. They should be soft and easily pierced. Continue cooking uncovered for another 5-7 minutes, turning the potatoes occasionally so they brown evenly on all sides.
Lower the heat and add the minced garlic, cooking for 1-2 minutes until fragrant. Be careful not to burn the garlic.
Stir in the juice and zest of one lemon, followed by the remaining 1 tablespoon of butter. Toss the potatoes in the sauce until well coated.
Sprinkle the chopped parsley over the potatoes and give them a final toss. Adjust seasoning with additional salt or pepper, if needed.
Serve the sautéed baby potatoes warm as a side dish and enjoy!
Nutrition Facts
Calories |
792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 2398 mg | 104% | |
| Total Carbohydrate | 86.3 g | 31% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 4.7 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 2074 mg | 44% | |
*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.
