baby-potatoes-with-parsley-and-lemon-butter-104722.json

{
    "directions": [
        "Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. (Can be made 2 hours ahead. Let stand at room temperature.)",
        "Melt butter in heavy large skillet over medium-high heat. Add potatoes, 4 tablespoons parsley, lemon peel, lemon juice, salt, and pepper. Cook until potatoes are heated through and beginning to brown, tossing often, about 5 minutes. Transfer to bowl. Sprinkle with 2 tablespoons parsley and serve."
    ],
    "ingredients": [
        "3 pounds mixed baby potatoes (such as white- and red-skinned)",
        "6 tablespoons (3/4 stick) butter",
        "6 tablespoons chopped fresh parsley",
        "1 tablespoon grated lemon peel",
        "1 tablespoon fresh lemon juice",
        "1 1/2 teaspoons salt",
        "1/2 teaspoon ground black pepper"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Citrus",
        "Herb",
        "Potato",
        "Side",
        "Winter",
        "Sugar Conscious",
        "Vegetarian",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Baby Potatoes with Parsley and Lemon Butter",
    "url": "http://www.epicurious.com/recipes/food/views/baby-potatoes-with-parsley-and-lemon-butter-104722"
}