Skillet-Roasted Potatoes with Lemon and Parsley

We had the most beautiful weather this past week here in northern Virginia.  I really like the crisp fresh air that comes in through the open windows and the soft light of early fall.  It all put me in the mood for something comforting and seasonal, and I hit upon this recipe for skillet-roasted potatoes with lemon and parsley.

I know that you will like this recipe a lot as these crispy, skillet-roasted potatoes with lemon and parsley are so versatile.  Not only are they the perfect side dish for all of us who love potatoes, but they are also a great component of a meze or tapas board.  I guarantee you that they will disappear quickly!

Ingredients for the Skillet-Roasted Potatoes with Lemon and Parsley

To make these easy roasted potatoes, you will need baby, new, or, fingerling potatoes, a fresh lemon, butter and parsley.  That’s it!  The list of ingredients could not have been shorter!

The cooking method

The method that I use for this recipe is a little unorthodox:  instead of roasting the potatoes in the oven, I start and finish the dish in an enamel, cast-iron skillet on the stove, tossing all the ingredients together, along with some water.  The result is potatoes that are perfectly cooked; crispy on the outside and soft and tender on the inside with a lovely hint of lemon and punch of salt.

Make ahead

You can cook the potatoes, before their last browning step, a couple hours ahead of time.  Just let them cool in the skillet, leave them at room temperature, and just brown them before serving.

If you plan to grill something this weekend, I hope you will consider serving these delicious and super easy skillet-roasted potatoes with lemon and parsley along with whatever you are putting on the grill.  They really are that addictive!

5.0 from 3 reviews

Skillet-Roasted Potatoes with Lemon and Parsley

 

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Prep time

5 mins

Cook time

35 mins

Total time

40 mins

 

This is a decadent and super easy dish for all those potato lovers out there!

Author: Marilena Leavitt

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.

3.5.3240

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