Lemon And Parsley Skillet Roasted Fingerling Potatoes Recipes

Steps:

• Combine potatoes, lemon juice, kosher salt, and 3 Tbsp. butter in a large straight-sided skillet or a Dutch oven; add cold water just to cover. Bring to a boil over medium-high heat and cook until potatoes are tender, 20-25 minutes. Increase heat and boil rapidly until pan is almost dry, 15-20 minutes more (there will still be a sheen of butterfat).
• Using a slotted spoon, transfer about half of potatoes to a plate and arrange potatoes remaining in skillet cut side down in a single layer (if your skillet is smaller, you may need to work in a few batches). Reduce heat to medium and cook potatoes undisturbed until water is evaporated and cut sides of potatoes are deeply browned, 5-10 minutes.
• Using a thin metal spatula, scrape skillet to cleanly release potatoes and transfer to a large bowl. Return skillet to medium heat, add 1 Tbsp. butter, and repeat browning process with reserved potatoes. After scraping skillet to release potatoes, return first batch, along with parsley and remaining 2 Tbsp. butter, to skillet and toss until potatoes are well coated. Serve sprinkled with sea salt.
• Do ahead
• Potatoes can be boiled 4 hours ahead. Let cool in skillet, then cover and let sit at room temperature. Brown just before serving.

Steps:

• For the potatoes: Preheat the oven to 450 degrees F.
• In a medium bowl, toss together the potatoes, salt, cayenne and olive oil. Place the potatoes cut-side down on a non-stick baking sheet and bake for 20 minutes, or until the potatoes are golden brown and cooked through.
• For the aioli: While the potatoes are roasting, whisk together the mayonnaise, lemon juice, lemon zest, mustard and salt in a small bowl. Fold in the chopped parsley and set aside until ready to serve.
• Serve the potatoes warm alongside the bowl of lemon-parsley aioli, for dipping.

Steps:

• With a vegetable peeler, remove a strip of peel around the middle of each potato. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. , Meanwhile, in a small saucepan, melt the butter; stir in parsley and lemon juice. Pour over potatoes; toss to coat.