SKILLET-ROASTED POTATOES WITH LEMON AND PARSLEY

Skillet-Roasted Potatoes with Lemon and Parsley image

Provided by Marilena Leavitt

Time 40m

Yield serves 4

Number Of Ingredients 5

1 lb. baby, new, or fingerling potatoes (about 1.5" in size)
2 TBSP. fresh lemon juice
1 tsp. sea salt
3 TBSP. butter
2 TBSP. fresh parsley, minced

Steps:

Scrub the potatoes well and cut them in half. If you are using fingerling potatoes, cut in half lengthwise.
Combine the cut potatoes, the lemon juice, the salt and one tablespoon of the butter in a 12" enameled cast iron skillet (or a similarly sized, deep, heavy bottom frying pan). Add enough water to just cover the potatoes. Bring the water to a boil over medium-high heat and cook the potatoes for about 25-30 minutes, or, until the pan is almost dry and the potatoes are tender. Depending on the size of your potatoes the time for this step might vary.
Arrange the potatoes in the skillet, cut side down, in a single layer. Add the second tablespoon of the butter to the skillet and cook the potatoes over medium heat, for about 5-10 minutes or so, or until the potatoes are well brown, making sure you do not disturb them at all!
When the potatoes are well browned, add the last tablespoon of the butter along with the fresh parsley to the skillet and toss gently to coat the potatoes.
Serve immediately on a warm plate with an extra sprinkle of flaky sea salt and some extra lemon on the side.