Lemon and Parsley Skillet-Roasted Fingerling Potatoes
Lemon and Parsley Skillet-Roasted Fingerling Potatoes is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. 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.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCombine 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.
Potatoes can be boiled 4 hours ahead.
Let cool in skillet, then cover and let sit at room temperature.
Brown just before serving.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.