LEMON AND PARSLEY SKILLET-ROASTED FINGERLING POTATOES
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
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.
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chuck taylor
[email protected]I followed the recipe exactly and the potatoes turned out burnt. I think the oven temperature was too high.
Omolara Success
[email protected]This recipe is a bit too bland for my taste. I would add some garlic or onion next time.
Nd Billal
[email protected]I'm not a big fan of fingerling potatoes, but I really enjoyed this recipe. The lemon and parsley really brighten up the flavor.
Dj Mim
[email protected]These potatoes are a great way to use up leftover lemon and parsley. I always have some left over from making other dishes, and this is a great way to use them up.
Baba Aama
[email protected]I love the bright, citrusy flavor of these potatoes. They're the perfect way to add some sunshine to a winter meal.
Esther Mitta
[email protected]This dish is so versatile. I've served it as a side dish, a main course, and even a snack. It's always a hit.
Rakesh Sah
[email protected]I've tried this recipe with different types of potatoes and they all turn out great. I especially like using baby potatoes.
Mian Hamdan
[email protected]These potatoes are a great way to get your kids to eat their vegetables. They're so tasty, they won't even notice they're eating something healthy.
momin hossen
[email protected]I made this recipe for a potluck and it was a huge success. Everyone raved about the potatoes.
Rabin Xttri
[email protected]Yum! These potatoes are the perfect side dish for any meal.
Zada Khan
[email protected]These potatoes are so easy to make and they're always a hit. I love the way the lemon and parsley brighten up the flavor.
Umair Mazhar
[email protected]I was skeptical about the lemon and parsley combination, but it really works! The flavors are well-balanced and the potatoes are heerlijk.
Ovi Mollah
[email protected]This dish was a great way to use up some leftover fingerling potatoes. I added a bit of garlic and thyme to the mix, and they turned out perfectly.
Jane Wanjiru
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The potatoes are crispy on the outside and fluffy on the inside, and the lemon and parsley add a delicious freshness.
Dannymayk Gomez
[email protected]These potatoes were a hit at my dinner party! They were so easy to make and everyone loved the bright, tangy flavor.