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Lemon-Butter Red Potatoes


By Sugar High (Visit website)




Potatoes are a great veggie to eat because you can cook and eat them in so many different ways, and they're very filling. I eat a lot of potatoes. A. LOT. I've always loved them. (I'm especially fond of the red ones!)

Wanna hear a story?
Once upon a time, when I was young(er), I snuck food from behind mom's back when she was cooking. No, I wasn't sneaking cookie dough, or shredded cheese, I was sneaking potatoes.

RAW potatoes.
Mom would have them sliced or diced, sitting to the side waiting to be cooked, and I just couldn't help grabbing a few pieces to crunch on. I LOVED it. And I still do. Raw taters are good! Please, don't judge me!
The End.


Luckily for you, these potatoes aren't raw. They're boiled til they are crisp-tender and smothered with a delicious lemony sauce. DELICIOUS!
This is my new favorite potato recipe. I eat them for a meal just as made with nothing else. There's always next to none left over.
YUMMY! :)


Lemon-Butter Red Potatoes-
(Adapted from Taste of Home)
Yields 4 servings

5 red potatoes, cut into 1½-inch chunks
1/3 C. butter, cubed
2 T. lemon juice
1 tsp. lemon zest
½ tsp. salt
¼ tsp. pepper
1/8 tsp. nutmeg
2 T. fresh parsley, minced

1. Place potato chunks in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or just until tender.
2. Meanwhile, melt butter in a small saucepan. Stir in lemon juice, zest, salt, pepper and nutmeg. Drain potatoes and place in a serving bowl. Pour butter mixture over potatoes; toss gently to coat*. Sprinkle with parsley.

*After I've completely coated all potatoes, I drain out the remaining butter. I found if you let the potatoes sit in it they become overly sour from the lemon.


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