New Potatoes With Lemon Butter
Creamy lemon butter coats tender new potatoes, highlighting fresh herbs and zesty citrus, making it perfect for light side dishes or summer gatherings.
Ingredients
Instructions
- Peel each potato, leaving a 1 1/2-inch band around the middle. Cook potatoes in a Dutch oven in boiling water to cover for 20 minutes or until tender; drain. Place in a large bowl.
- Bring butter, olive oil, minced chives, minced parsley, grated lemon rind, lemon juice, salt, pepper, and ground nutmeg to a boil in a saucepan over medium-high heat. Remove from heat.
- Drizzle the lemon butter mixture over the potatoes, tossing to coat evenly.
Tips & Substitutions
To enhance the flavor of your lemon butter, consider adding minced garlic or a pinch of red pepper flakes for a subtle kick. If you don't have fresh chives or parsley, dried herbs can be used, but reduce the quantity to one-third. For a richer taste, substitute half of the butter with sour cream or yogurt as a creamy alternative.
Serving Suggestions
These new potatoes with lemon butter make a delightful side dish for grilled meats or fish, complementing the flavors of dishes like Baked Cheese Omelet. They also pair wonderfully with a fresh salad and crusty bread for a light vegetarian meal. For an extra touch, garnish with additional fresh herbs before serving.
Storage & Reheating
Store any leftover potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet over medium heat, adding a splash of water to avoid drying out. Alternatively, you can microwave them in short intervals, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of New Potatoes With Lemon Butter contains roughly 895 calories, with 16g protein, 124g carbohydrates, and 38g fat. It is an excellent source of potassium (79% of the Daily Value), vitamin C (74% of the Daily Value), and dietary fiber (54% of the Daily Value). Note that it is relatively high in sodium, at 936mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use larger potatoes for this recipe?
Yes, you can use larger potatoes, but be sure to cut them into uniform pieces to ensure even cooking. Adjust the boiling time accordingly, as larger chunks may require additional time to become tender.
Is it possible to make this dish vegan?
Absolutely! Substitute the butter with a plant-based margarine and use vegetable broth in place of olive oil for added flavor. This will create a delicious vegan version of the lemon butter sauce without compromising taste.
Can I make the lemon butter sauce ahead of time?
Yes, you can prepare the lemon butter sauce in advance. Store it in the refrigerator for up to a week. When ready to use, reheat gently on the stove or in the microwave until melted, and then toss with the cooked potatoes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).