You Will Need:
Parsley, ½ bunch, chopped
Butter, ½ stick
Lemon Zest, 2 Tbsp, chopped
Garlic, 3 Tbsp, chopped
Black Pepper, 1 Tbsp
Salt, ½ Tbsp
Any variety of small Potatoes, such as Fingerling or New Potatoes, 1 lb cut, in half if needed
Recipe Serves: 4
1. Place potatoes in a large pot and cover with water. Bring to a boil and cook until potatoes are fork tender.
2. Drain and place in a large bowl, then toss with remaining ingredients.
3. Serve warm or at room temperature.
Recipe and Pictures by Chef Elizabeth Camilo,
Revisions and Nutrient Analysis by Chef Katie Reineberg