Description
A delicious side dish of petite red potatoes coated in a lemon butter sauce with seasoning.
Ingredients
Scale
- 3 pounds petite red potatoes (quartered)
- Water (for boiling)
- 2 tablespoons Knorr chicken bouillon seasoning
- 8 tablespoons salted butter (melted)
- 1 teaspoon Cavender’s Greek seasoning
- 1/2 teaspoon crushed red pepper flakes
- Juice of 1 large lemon
- 1/4 cup chopped fresh Italian flat-leaf parsley
Instructions
- Add the quartered red potatoes to a large pot and cover with water.
- Stir in the Knorr chicken bouillon seasoning.
- Bring to a boil and cook until the potatoes are fork-tender, about 10 minutes.
- Drain the potatoes well.
- In a large Pyrex measuring cup or microwave-safe bowl, melt the butter.
- Whisk the melted butter with the Cavender’s Greek seasoning, crushed red pepper, and lemon juice.
- Place the drained potatoes in a large mixing bowl.
- Pour the butter mixture over the warm potatoes and gently toss or lightly shake the bowl to coat without breaking them up.
- Sprinkle in the chopped parsley and gently toss again.
- Transfer to a serving dish and serve warm.
Notes
- For extra flavor, let the potatoes sit in the butter mixture for a few minutes before serving.
- These potatoes pair well with grilled meats or as a stand-alone side.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boil and Toss
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg