Skillet-Roasted Potatoes with Lemon and Parsley
 
Prep time
Cook time
Total time
 
This is a decadent and super easy dish for all those potato lovers out there!
Author:
Recipe type: Side Dish - Meze Dish
Cuisine: Mediterranean
Serves: serves 4
Ingredients
  • 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
Instructions
  1. Scrub the potatoes well and cut them in half. If you are using fingerling potatoes, cut in half lengthwise.
  2. 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.
  3. 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!
  4. 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.
  5. Serve immediately on a warm plate with an extra sprinkle of flaky sea salt and some extra lemon on the side.
Notes
If you are using a regular skillet, and not a cast iron one, you might need a flexible spatula to remove the potatoes after they are browned.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/skillet-roasted-potatoes-with-lemon-and-parsley/