GRANDMA’S EXCELLENT FILES
Today would have been my Grandma Cole’s 96th birthday and one of my favorite dishes of hers was Herbed Red Potatoes with Lemon & Butter – a side dish that made an appearance at nearly every holiday meal growing up!
Grandma always made her potatoes in a crockpot which cooked for 2 to 3 hours, but since I don’t have one (no room in my kitchen!) I decided to chop my potatoes up and roast them – which allows you to get this dish on the table in a much shorter time!
The potatoes are then dressed with a mixture of melted butter, lemon, chives, and parsley then tossed and served warm.
For Christmas, Grandma often served these with a beef tenderloin!
About Grandma’s Excellent Files: I returned from a trip home last summer with 100s of recipes from both grandmas – some were classics I grew up with, others I’d only heard about, and others I can guarantee I’ll never attempt (looking at you pickled cow’s tongue). Over the past year, I’ve revisited these recipes and attempted to make several – occasionally resulting in failures as some key information for success that only my grandmothers knew was left off the card! I figured as I have success in the kitchen recreating these recipes I’d share them as part of Grandma’s Excellent Files – in a nod to my maternal grandma who marked her favorites with a handwritten “Excellent” at the top of the recipe cards!
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Herbed Red Potatoes with Lemon & Butter
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- Total Time: 50 minutes
- Yield: 4 to 6 servings 1x
Ingredients
- 1 1/2 pounds red potatoes, cut into 3/4-inch chunks
- 1 tablespoon olive oil
- Kosher salt and freshly ground pepper
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons chopped parsley
- 2 tablespoons chopped chives
Instructions
- Preheat oven to 425 degrees
- Spread 1½ pounds red potatoes, cut into 3/4-inch chunks on a baking sheet. Drizzle with 1 tablespoon olive oil and season with kosher salt and freshly ground pepper. Toss to coat the potatoes.
- Bake for 30-45 minutes, tossing every 10 to 15 minutes to ensure even browning.
- Meanwhile, in a small bowl, combine ¼ cup unsalted melted butter, 2 tablespoons lemon juice, ½ teaspoon lemon zest, 2 tablespoons chopped parsley, and 2 tablespoons chopped chives. Set aside.
- When the potatoes are done roasting – they should be golden brown with a tender/fluffy interior – remove them from the oven and place in a large bowl. Pour the lemon-butter mixture over the potatoes and toss until evenly coated.
- Serve immediately.
Notes
If you’d like to make the potatoes in the slow cooker as my grandma did, add the potatoes and 1/4 cup water to the slow cooker and cook on high for 2 1/2 to 3 hours. Then toss with the butter mixture and serve.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Potatoes
MORE RECIPES CAN BE FOUND HERE.
