Roasted Lemon Parsley Butter Potatoes
Golden brown with crispy edges and tender in the middle, these Roasted Lemon Parsley Butter Potatoes are tossed in melted butter infused with lemon zest and lemon juice, garlic, parsley, salt, and pepper.
- 1.5 pounds Yukon Gold potatoes - 1" in size
- 1/2 cup Italian flat leaf parsley - chopped
- 4 tablespoons butter
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice - fresh
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper, fresh ground
Preheat the oven to 425 degrees.
In a small sauce pan, melt the butter. Add the lemon zest, juice, garlic, salt, and pepper and cook until the garlic and lemon is fragrant, just 1-2 minutes. The butter does not need to boil. Remove from the heat and stir in the parsley.
Place the potatoes on a large baking sheet and drizzle with HALF of the parsley butter mixture. Stir to combine.
Roast for 30-40 minutes until the potatoes are crisp and brown on the outside, tender on the inside, and easily pierced with a fork.
Stir half way through.
Drizzle the remainder of the butter mixture over the potatoes and serve.
-Nutrition is approximate.
-Other potato varieties may be substituted, but a consistent size is key.
-Step 1 may be done on the microwave if desired. Melt the butter, add the lemon zest, lemon juice, garlic, salt, and pepper. Cook for an additional 20-30 seconds until the lemon and garlic are fragrant and then stir in the parsley.
Calories: 159kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 464mg | Potassium: 505mg | Fiber: 3g | Sugar: 1g | Vitamin A: 654IU | Vitamin C: 32mg | Calcium: 25mg | Iron: 1mg