Lemon Parsley Potatoes
Green Olive Company
4 servings
20 minutes
10 minutes
Leave the unhealthy mayonnaise and butter behind.
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.
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