Roadside Lemon Butter Baby Potatoes
Tender baby potatoes get a lemon butter glaze and fresh herbs for a fast side with diner-counter appeal.
Prep: 10 · Cook: 20 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (146 reviews)
INSPIRED BY
A bold roadside side dish that turns baby potatoes into a glossy lemon butter skillet.
Story
Every good roadside plate needs a side that can keep up, and these potatoes show up loaded with lemon butter flavor. They brown in the skillet, steam tender in broth, then get the full garlic-herb treatment. The edges stay crisp while the centers turn soft. Stack them beside a burger and do not be shy with the sauce.
By Theo
Ingredients
- 1 1/2 lb baby Yukon Gold potatoes, halved
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp smoked paprika
- 3/4 cup chicken broth
- 3 tbsp unsalted butter
- 2 garlic cloves, finely grated
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
- 1 tbsp grated Parmesan
Instructions
- Toss the halved potatoes with the olive oil, salt, and smoked paprika.
- Heat a large skillet over medium-high, add the potatoes cut side down, and cook for 5 minutes until browned.
- Pour in the broth, cover, and cook for 9 minutes until the potatoes are tender when pierced.
- Uncover and cook for 2 minutes so the remaining broth reduces around the potatoes.
- Add the butter, garlic, lemon juice, parsley, and Parmesan, then toss for 1 minute until glossy.
- Serve the potatoes hot with the lemon butter spooned over the top.
Chef Tips
- Cut the potatoes close to the same size so they finish together.
- Do not skip the uncovered minute, since it concentrates the broth before the butter goes in.
- Swap parsley for chives or dill when that is what is in the fridge.
- Serve straight from the skillet for the crispiest edges.
Cook's Notes
- **Browning:** Place the cut sides down and leave them alone for a few minutes.
- **Tenderness:** The broth should nearly disappear before the butter goes in.
- **Finish:** Toss gently so the potatoes keep their crisp edges.
- **Heat:** Add red pepper flakes for a little diner-counter kick.