Lemon-Butter Herbed Potatoes
Prep: 20 minutes
Cook: 20 minutes • Serves: 8
1/2 cup unsalted butter (1 stick)
1-1/2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley leaves
1-1/2 teaspoons salt
1/2 teaspoon ground black pepper
4 garlic cloves, minced
1.Heat large covered saucepot with potatoes and enough salted water to cover to a boil over high heat; uncover and boil 6 minutes or just until potatoes are tender. Drain potatoes.
2.In same saucepot, melt butter over medium-high heat. Add lemon juice, lemon zest, 3 tablespoons each chives and parsley, salt, pepper and potatoes; cook 8 minutes or until potatoes begin to brown, stirring frequently. Add garlic; cook 1 minute, stirring frequently. Makes about 8 cups.
3.Serve potatoes sprinkled with remaining 1 tablespoon each chives and parsley.
Approximate nutritional values per serving (1 cup):
275 Calories, 12g Fat (7g Saturated), 30mg Cholesterol, 439mg Sodium,
41g Carbohydrates, 3g Fiber, 2g Sugars, 0g Added Sugars, 5g Protein
Smart Swaps:
> Replace half the butter with olive oil for a rich yet lighter finish. Lemon zest adds brightness without extra sodium, and lightly smashing the potatoes helps them soak up all that herby goodness.
