Lemon butter potatoes are a bright, buttery side dish where baby potatoes are boiled until tender, then tossed in a glossy sauce of melted butter, fresh lemon juice, and zest. The combination of rich butter and tangy citrus cuts through the richness, making these potatoes equally at home next to roasted chicken, grilled fish, or a simple green salad. This recipe comes together in about 30 minutes and uses just a handful of pantry staples, yet delivers a surprisingly elegant result.
Ingredients
- 1 ½ pounds (680 g) baby potatoes (or Yukon Gold potatoes, cut into 1-inch pieces)
- 4 tablespoons (56 g) unsalted butter
- 1 large lemon (zest and juice, about 2 teaspoons zest and 3 tablespoons juice)
- 2 cloves garlic, minced
- ½ teaspoon salt (plus more for the boiling water)
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Place the potatoes in a large pot and cover with cold water by 1 inch. Add a generous pinch of salt (about 1 teaspoon) to the water. Bring to a boil over high heat, then reduce to a simmer and cook for 12–15 minutes, or until the potatoes are fork-tender. Drain well.
- While the potatoes cook, make the lemon butter sauce. In a small saucepan over low heat, melt the butter. Add the garlic and cook for 1 minute until fragrant, stirring constantly. Remove from heat and stir in the lemon zest, lemon juice, salt, and pepper. Set aside.
- If you prefer crispier potatoes, after draining, return them to the hot pot and shake over low heat for 1–2 minutes to dry them out. Otherwise, proceed to the next step.
- Transfer the drained potatoes to a large serving bowl. Pour the lemon butter sauce over the hot potatoes and toss gently to coat every potato.
- Garnish with chopped parsley, if using, and serve immediately.
Tips
- Use the right potato: Baby potatoes or small Yukon Golds hold their shape well. If using larger potatoes, cut them into even 1-inch pieces so they cook evenly.
- Don’t overcook: Check the potatoes with a fork at 12 minutes; they should be tender but not falling apart. Overcooked potatoes will absorb too much butter and become mushy.
- Balance the lemon: Start with 2 tablespoons of lemon juice, taste, and add more if you like a stronger citrus kick. The amount of juice in a lemon can vary, so adjust to your preference.
- Make it ahead: You can boil the potatoes a day in advance and store them in the fridge. Reheat them in a skillet with a little butter before adding the sauce.
Serving Suggestions
These lemon butter potatoes pair beautifully with roasted chicken, grilled salmon, or pan-seared pork chops. They also work as a vegetarian main when served with a big green salad and some crusty bread. For a spring meal, serve alongside asparagus or peas.
Variations
- Herb lemon butter: Add 1 tablespoon of chopped fresh dill, chives, or thyme along with the parsley for extra freshness.
- Spicy kick: Add a pinch of red pepper flakes or a small minced chili to the butter while it melts.
- Garlic lover’s version: Increase the garlic to 3 cloves, or add a teaspoon of garlic powder for a deeper flavor.
- Crispy roasted version: Instead of boiling, toss the potatoes in olive oil and roast at 425°F (220°C) for 25–30 minutes, then toss with the lemon butter sauce.
Storage and Reheating
Store leftover lemon butter potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a skillet over medium heat with a splash of water or extra butter, stirring until heated through (about 5 minutes). You can also microwave them in 30-second bursts, but the texture may soften. For best results, add a fresh squeeze of lemon juice after reheating to brighten the flavor.
Frequently Asked Questions
Can I use regular potatoes instead of baby potatoes? Yes, Yukon Gold or red potatoes work well. Cut them into 1-inch chunks and adjust the boiling time to about 15–20 minutes, or until fork-tender.
Can I make this dairy-free? Absolutely. Substitute the butter with a high-quality olive oil or a plant-based butter. The flavor will be slightly different but still delicious.
How do I prevent the potatoes from becoming soggy? Make sure to drain them thoroughly and let them steam dry for a minute or two before adding the sauce. Also, don’t boil them too long—check frequently.
Can I use bottled lemon juice? Fresh lemon juice is strongly recommended for the best flavor. Bottled juice often tastes flat and may contain preservatives that alter the taste.
What if I don’t have fresh parsley? You can skip the garnish or use another fresh herb like chives, dill, or basil. Dried herbs are not a good substitute for the garnish, but you can add a pinch of dried thyme to the sauce.
Can I double this recipe? Yes, simply double all ingredients. Use a larger pot and be careful not to overcrowd the potatoes—boil in batches if necessary.
Related
- Treacle Suet Pudding: A Classic British Steamed Dessert
- Treacle Suet Pudding in the Microwave
- Suet Pudding Sweet: Classic British Steamed Dessert
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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