Best 7 Lemon And Parsley Potatoes Recipes

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Lemon and parsley potatoes make a delightful side dish that is both flavorful and easy to prepare. This classic dish features tender potatoes tossed in a zesty lemon-parsley sauce. This dish can be served with roasted chicken, fish, or vegetables. The combination of lemon, parsley, and garlic create a vibrant taste that pairs well with various main courses. Additionally, this dish is also a good source of vitamins, minerals, and fiber, making it a nutritious addition to any meal.

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BABY POTATOES WITH PARSLEY AND LEMON BUTTER



Baby Potatoes with Parsley and Lemon Butter image

Categories     Citrus     Herb     Potato     Side     Winter     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

3 pounds mixed baby potatoes (such as white- and red-skinned)
6 tablespoons (3/4 stick) butter
6 tablespoons chopped fresh parsley
1 tablespoon grated lemon peel
1 tablespoon fresh lemon juice
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper

Steps:

  • Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. (Can be made 2 hours ahead. Let stand at room temperature.)
  • Melt butter in heavy large skillet over medium-high heat. Add potatoes, 4 tablespoons parsley, lemon peel, lemon juice, salt, and pepper. Cook until potatoes are heated through and beginning to brown, tossing often, about 5 minutes. Transfer to bowl. Sprinkle with 2 tablespoons parsley and serve.

LEMON, PARSLEY, AND PARMESAN PLUS CHICKEN AND POTATOES



Lemon, Parsley, and Parmesan plus Chicken and Potatoes image

Your roast chicken will reach new heights with this simple sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h40m

Number Of Ingredients 13

1 whole organic chicken (about 3 1/2 pounds)
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 cup finely chopped flat-leaf parsley
1 lemon, halved
1 pound fingerling potatoes, halved or cut into thirds if large
2 cloves garlic, minced
1/2 cup finely chopped flat-leaf parsley
1/2 cup extra-virgin olive oil
1 lemon, zested (2 teaspoons) and juiced (1 1/2 tablespoons)
1/2 cup grated Parmesan cheese
1/2 teaspoon coarse salt
Pinch of red-pepper flakes

Steps:

  • Preheat oven to 425 degrees. Place chicken, breast side up, on a baking sheet. Rub with 2 tablespoons oil; season generously with salt and pepper. Place parsley and 1 lemon half in cavity. Tie legs together with kitchen twine.
  • Toss potatoes and 2 tablespoons oil. Drizzle with juice from remaining lemon half. Season with salt and pepper. Scatter potatoes along chicken.
  • Roast for 15 minutes. Reduce temperature to 375 degrees; cook for 25 minutes. Rotate pan, toss potatoes, and cook until potatoes and chicken are golden brown and a thermometer inserted into the thickest part of the chicken's thigh reaches 165 degrees, about 25 minutes more. Let chicken and potatoes stand for 10 minutes.
  • Meanwhile, make the sauce: Combine ingredients. After 10 minutes, brush sauce on chicken and drizzle on potatoes.

SAUTEED BABY POTATOES WITH LEMON BUTTER AND PARSLEY



Sauteed Baby Potatoes With Lemon Butter and Parsley image

To save some time the potatoes can be boiled up to 2 hours in advance and let stand at room temperature --- I usually peel just a strip of potato skin (about 1/2-inch depending on the size of the potato) down the middle leaving peel on both sides, it makes a nice presentation if you are serving them to dinner guests, if new baby potatoes are not in season just purchase the smallest potatoes that you can find for this :)

Provided by Kittencalrecipezazz

Categories     Potato

Time 26m

Yield 6 serving(s)

Number Of Ingredients 6

4 lbs small baby potatoes (can use 3-4 pounds potatoes, a mixture of red and white if possible)
1/2 cup butter (if you are using 3 pounds potatoes, reduce butter slightly)
1/4 cup chopped fresh parsley
1 tablespoon grated lemon peel (can use more to taste)
1 tablespoon fresh lemon juice (if using 4 pounds potatoes use a little more lemon juice)
salt and black pepper

Steps:

  • Cook the potatoes whole in a large pot of boiling salted water until tender (about 20 minutes, don't overcook them, only JUST until fork-tender) drain and cool slightly (this can be done up to 2 hours in advance and kept at room temperature).
  • In a large heavy skillet over medium heat, melt the butter; add in cooked potatoes with about 1/4 cup fresh chopped parsley, lemon peel, lemon juice, salt and pepper, cook until potatoes are beginning to brown tossing them often (about 5-6 minutes).
  • Transfer to a large serving bowl.
  • Sprinkle with about 2-3 tablespoons more of fresh parsley.

LEMON AND PARSLEY SKILLET-ROASTED FINGERLING POTATOES



Lemon and Parsley Skillet-Roasted Fingerling Potatoes image

Use the largest skillet you have (a straight-sided 12" is ideal) and a fish spatula.the thin angled edge is just right for helping potatoes release from the skillet.

Provided by Claire Saffitz

Categories     Bon Appétit     Potato     Parsley     Kid-Friendly     Side     Thanksgiving     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 12 servings

Number Of Ingredients 6

3 pounds fingerling potatoes, scrubbed, halved lengthwise
1/3 cup fresh lemon juice
2 teaspoons kosher salt
6 tablespoons unsalted butter, cut into pieces, divided
1/3 cup chopped fresh parsley
Flaky sea salt

Steps:

  • Combine potatoes, lemon juice, kosher salt, and 3 Tbsp. butter in a large straight-sided skillet or a Dutch oven; add cold water just to cover. Bring to a boil over medium-high heat and cook until potatoes are tender, 20-25 minutes. Increase heat and boil rapidly until pan is almost dry, 15-20 minutes more (there will still be a sheen of butterfat).
  • Using a slotted spoon, transfer about half of potatoes to a plate and arrange potatoes remaining in skillet cut side down in a single layer (if your skillet is smaller, you may need to work in a few batches). Reduce heat to medium and cook potatoes undisturbed until water is evaporated and cut sides of potatoes are deeply browned, 5-10 minutes.
  • Using a thin metal spatula, scrape skillet to cleanly release potatoes and transfer to a large bowl. Return skillet to medium heat, add 1 Tbsp. butter, and repeat browning process with reserved potatoes. After scraping skillet to release potatoes, return first batch, along with parsley and remaining 2 Tbsp. butter, to skillet and toss until potatoes are well coated. Serve sprinkled with sea salt.
  • Do ahead
  • Potatoes can be boiled 4 hours ahead. Let cool in skillet, then cover and let sit at room temperature. Brown just before serving.

PARSLEY, LEMON, AND WALNUT PESTO ON ROASTED SWEET POTATOES



Parsley, Lemon, and Walnut Pesto on Roasted Sweet Potatoes image

When roasting sweet potatoes, leave the skins on for greater nutrition (and better texture). High heat muddies the fresh flavors of the herbs and lemon zest in pesto, so spoon it on just before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 7

4 sweet potatoes, scrubbed and cut into 1-inch wedges
7 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
2 cups fresh flat-leaf parsley
1/4 teaspoon chopped garlic (about 1 small clove)
1/2 cup raw walnuts, toasted
Grated zest of 1 lemon, plus 1 tablespoon fresh lemon juice

Steps:

  • Preheat oven to 425 degrees. On a rimmed baking sheet, toss sweet potatoes with 1 tablespoon oil. Season with salt and pepper. Roast, turning once, until golden and tender, 23 to 25 minutes. Let cool slightly.
  • Meanwhile, pulse parsley, garlic, walnuts, zest, and lemon juice in a food processor until coarsely chopped. Drizzle remaining 6 tablespoons oil and process until combined. Season with salt and pepper.
  • Top roasted sweet potatoes with 2 tablespoons pesto.

Nutrition Facts : Calories 431 g, Fat 33 g, Fiber 6 g, Protein 5 g, SaturatedFat 4 g, Sodium 120 g

LEMON AND PARSLEY POTATOES



Lemon and Parsley Potatoes image

Make and share this Lemon and Parsley Potatoes recipe from Food.com.

Provided by Jubes

Categories     Potato

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

6 medium sized potatoes, use an all-purpose potato suitable for baking
2 tablespoons olive oil
2 tablespoons flat leaf parsley, finely chopped
2 lemons, zest of- finely grated
salt
black pepper, freshly ground

Steps:

  • Preheat oven to 180°C 350°F and line a baking tray with baking paper.
  • Peel the potatoes and cut them into 2.5 cm / 1 inch pieces.
  • Parboil th epotatoes in a large saucepan of boiling salted water, over high heat for 3 minutes. Drain the potatoes and pat them dry with paper towel or a clean teatowel.
  • Brush the oil over the potato chunkc and then season with salt and freshly ground black pepper. Place on a baking tray and bake for 20 minutes.
  • Combine the parsley and lemon zest. Sprinkle over the potatoes after the 20 minutes cooking time and bake the potatoes for a further 15 minutes, or until the potato is golden and tender.

SKILLET-ROASTED POTATOES WITH LEMON AND PARSLEY



Skillet-Roasted Potatoes with Lemon and Parsley image

This is a decadent and super easy dish for all those potato lovers out there!

Provided by Marilena Leavitt

Categories     Side Dish - Meze Dish

Time 40m

Yield serves 4

Number Of Ingredients 5

1 lb. baby, new, or fingerling potatoes (about 1.5" in size)
2 TBSP. fresh lemon juice
1 tsp. sea salt
3 TBSP. butter
2 TBSP. fresh parsley, minced

Steps:

  • Scrub the potatoes well and cut them in half. If you are using fingerling potatoes, cut in half lengthwise.
  • Combine the cut potatoes, the lemon juice, the salt and one tablespoon of the butter in a 12" enameled cast iron skillet (or a similarly sized, deep, heavy bottom frying pan). Add enough water to just cover the potatoes. Bring the water to a boil over medium-high heat and cook the potatoes for about 25-30 minutes, or, until the pan is almost dry and the potatoes are tender. Depending on the size of your potatoes the time for this step might vary.
  • Arrange the potatoes in the skillet, cut side down, in a single layer. Add the second tablespoon of the butter to the skillet and cook the potatoes over medium heat, for about 5-10 minutes or so, or until the potatoes are well brown, making sure you do not disturb them at all!
  • When the potatoes are well browned, add the last tablespoon of the butter along with the fresh parsley to the skillet and toss gently to coat the potatoes.
  • Serve immediately on a warm plate with an extra sprinkle of flaky sea salt and some extra lemon on the side.

Tips:

  • Choose the right potatoes: Waxy potatoes like Yukon Gold or red potatoes hold their shape and have a creamy texture when cooked, making them ideal for lemon and parsley potatoes.
  • Boil the potatoes until tender: You want the potatoes to be cooked through but not mushy. About 15-20 minutes in boiling water should do the trick.
  • Use fresh lemon juice and parsley: Fresh herbs and citrus brighten up the dish. Dried parsley and bottled lemon juice may be substituted, but they won't have the same vibrant flavor.
  • Don't overcook the garlic: Garlic can easily burn, so add it to the pan towards the end of cooking. About 30 seconds to a minute should be enough to infuse the oil with its flavor.
  • Serve immediately: Lemon and parsley potatoes are best served hot, straight out of the pan. The potatoes will start to lose their crispiness as they cool.

Conclusion:

Lemon and parsley potatoes are a simple but delicious side dish requiring minimal ingredients and cooking time. This classic preparation combines zesty lemon, fragrant parsley, and aromatic garlic to enhance the natural flavors of the potatoes. Whether served as an accompaniment to grilled chicken, fish, or roasted vegetables, these potatoes add a bright and refreshing touch to any meal. So next time you're looking for an easy and tasty side dish, give lemon and parsley potatoes a try - you won't be disappointed!

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