Name: Lemon Parsley Potatoes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: One package 2-pound baby potatoes; 3-5 tablespoons Green Lemon Fused Olive Oil; 1/3 cup freshly chopped parsley (stems removed); 1/4 cup chopped green onion; 1 garlic clove, minced; 1/2 teaspoon Dijon mustard (optional); 1 teaspoon lemon zest; 3/4 teaspoon salt; 1/2 teaspoon black pepper

Ingredients

One package 2-pound baby potatoes
3-5 tablespoons Green Lemon Fused Olive Oil
1/3 cup freshly chopped parsley (stems removed)
1/4 cup chopped green onion
1 garlic clove, minced
1/2 teaspoon Dijon mustard (optional)
1 teaspoon lemon zest
3/4 teaspoon salt
1/2 teaspoon black pepper

Directions

Bring 4 quarts of water to a boil. Carefully add potatoes, reduce heat, and simmer until potatoes are just cooked (about 7 minutes). Don't let them get too soft as they will continue to cook when they are later sauteed. Drain and rinse the potatoes.

Coat a large nonstick pan with about 3-5 tablespoons of Greek Lemon Agrumato Olive Oil to generously cover the entire surface and begin heating the oil on a low setting. Add the potatoes and all other ingredients. Gently mix and cover with a glass lid. Gently simmer the potatoes on low for 6-8 minutes, stirring occasionally.

Consider drizzling an extra "splash" ofGreek Lemon Agrumato Olive Oil and a sprinkle of fresh parsley on top before serving.