Use the largest skillet you have (a straight-sided 12" is ideal) and a fish spatula.the thin angled edge is just right for helping potatoes release from the skillet.
Ingredients
12 servings
Step 1
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).
Step 2
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.
Step 3
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
Step 4
Potatoes can be boiled 4 hours ahead. Let cool in skillet, then cover and let sit at room temperature. Brown just before serving.
How would you rate Lemon and Parsley Skillet-Roasted Fingerling Potatoes?
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Reviews (7)
Back to Topa lot of work for nothing really special. I would have just roasted them instead. but ok, not bad.
brushjl
solon, oh
11/19/2020
I good take on warm potato salad. Nothing too exciting but I may revisit it.
L.A.
7/2/2020
Don't change a thing this recipe is perfect! Our whole family loved it
Anonymous
PortlandtalndlP
4/17/2017
I loved these. The flavor with the lemon was subtle but so good. Will make them over and over.
ondria
Austin, TX
1/20/2017
These turned out fabulous! It's amazing how boiling with a little bit of lemon juice leaves a nice subtle lemon flavor. I think I boiled mine too long on the first step so they got a little mushy when it got to sauteing them in the skillet at the end, but either way, it all ended up very tasty - and great reviews from those served
jennifmlusc
Sherman Oaks, CA
9/19/2016
These are fantastic. I've made them twice, once in a dutch oven and once in a 12" skillet. I was using about half the potatoes, since it was only two of us. The lemon juice adds a nice tang but not too much. the potatoes are gorgeously caramelized and flavorful.
AwShucks
Savannah, GA
1/30/2016
At first, we thought, "How different can these be from regular potatoes?" We were surprised because they are significantly better, really, really, good. Will definitely make again. Be sure to allow an hour to get to the point in the recipe where the water is gone.
grazianolinda
Hanover Park, IL
1/18/2016
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