Lemon Parsley Potatoes
New potatoes are something it is hard to get enough of so, when you've enjoyed them hot with mint and butter and cold with mayonnaise, here is something a little different: take parsley, lemon and lots of freshly ground pepper and make a dressing. This goes particularly well with simply cooked fish.
|1 lb 2 oz (500 g) small new potatoes|
|grated zest 1 lemon|
|juice ½ lemon|
|2 tablespoons chopped fresh parsley|
|1 oz (25 g) butter|
|salt and freshly milled black pepper|
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Cook the potatoes in boiling, salted water until tender – about 20-25 minutes – then drain them and toss in the rest of the ingredients except the parsley. Scatter the parsley over just before serving.
_This recipe first appeared in Sainsbury’s Magazine (Guide to Fish Cookery)._
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