Lemon-Butter New Potatoes

From TOH

"With an abundance of potatoes in our garden each summer, I often make this easy recipe. We love the combination of parsley and spices, and the lemony butter sauce. They make a great accompaniment to grilled fish." —Sandra McKenzie Braham, Minnesota


Prep/Total Time: 30 min.
Yield: 4 Servings102030
Ingredients
12 small red potatoes
1/3 cup butter, cubed
3 tablespoons lemon juice
1 teaspoon salt
1 teaspoon grated lemon peel
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
2 tablespoons minced fresh parsley
Directions
Peel a strip from around each potato. Place potatoes 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.
Meanwhile, in small saucepan, melt butter. Stir in the lemon juice, salt, lemon peel, pepper and nutmeg. Drain potatoes and place in a serving bowl. Pour butter mixture over potatoes; toss gently to coat. Sprinkle with parsley. Yield: 4 servings.


Nutritional Facts3 potatoes equals 238 calories, 15 g fat (10 g saturated fat), 40 mg cholesterol, 707 mg sodium, 23 g carbohydrate, 3 g fiber, 3 g protein.

Originally published as Lemon-Butter New Potatoes in Taste of Home June/July 2008, p60