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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Deophister Likando
[email protected]These potatoes were a bit too oily for my taste, but the flavor was good.
Arbab Sheikh
[email protected]I'm not a big fan of potatoes, but these were really good. The lemon and parsley made them really flavorful.
JAH STICK
[email protected]These potatoes are a great way to use up leftover lemon and parsley. They're also a healthy and delicious side dish.
Habby Aaron
[email protected]I love how versatile this recipe is. I've used it to make roasted potatoes with different herbs and spices, and they've always turned out great.
Jnior Lara
[email protected]These potatoes are the perfect side dish for any occasion. They're easy to make and always a crowd-pleaser.
Jollio Laki
[email protected]I've tried many roasted potato recipes, but this one is by far the best. The lemon and parsley add a unique flavor that I love.
basirkhan basirkhan
[email protected]I made these potatoes for a potluck and they were a huge hit! Everyone loved them.
RDX Prank
[email protected]These potatoes were a great side dish for my grilled salmon. The lemon and parsley flavor was a nice complement to the fish.
Naya khan Papa ke queen
[email protected]Delicious! I added a little bit of garlic powder and paprika to the seasoning mix and it was perfect.
On Z Way 24/7
[email protected]These potatoes were so easy to make and they turned out so well! I'll definitely be making them again.
MD naim uddin Ador
[email protected]I'm not usually a fan of roasted potatoes, but these were amazing! The lemon and parsley really made a difference.
Leanne Douglas
[email protected]These potatoes were a perfect addition to my roasted chicken dinner. They were crispy and flavorful, and the lemon-parsley seasoning was the perfect touch.
Donna David
[email protected]I love how simple this recipe is. Just a few ingredients and you have a delicious side dish that goes with just about anything.
Shahid Sahu
[email protected]Easy and delicious! I used baby potatoes instead of fingerling potatoes and they turned out great. Will definitely make this again.
DULCE ARIAS
[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-parsley flavor is addictive.
Queen Sheba Davis
[email protected]These skillet-roasted fingerling potatoes were a hit! The lemon and parsley added a bright and flavorful twist to the classic roasted potato dish.