Lemon Potatoes

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

A perfect dish for a summer evening, eaten at dusk with a chicken roasted in butter and a plate of lightly dressed just-out-of-the-garden salad leaves.


  • lb (700 g) small new potatoes
  • 2 oz (50 g) butter
  • 1 heaped tablespoon grated lemon rind
  • Juice of ½ lemon
  • Sea salt and freshly ground black pepper
  • Parsley and/or chives, chopped


    Steam the potatoes and push off the skins when cool enough to handle. Melt the butter, stir in the lemon rind and juice, then the seasoning. Slide in the potatoes and roll them in the sauce so that they are evenly coated and heat through.

    Sprinkle with chives and/or parsley.