Little bebe potatoes are just starting to come in at the farmer’s market, and with my abundance of lemon juice and severe lemon kick lately, this seemed like a great recipe to try out. It’s quick, simple, and results in some utterly fantastic, tender potatoes. 

Lemon Butter New Potatoes
Lasts appx 3 lunches as a side


  • Appx 1 lb new potatoes (this was probably closer to a pound and a half, look at your local farmer’s market for these)
  • 1/3 c butter
  • 3 T lemon juice (fresh squeezed if you can get it)
  • 1 t sea salt
  • 1 t lemon zest
  • dash pepper
  • pinch nutmeg

Wash your potatoes, and peel a strip around the center of them. Put them in a pot, pour enough water over them that they are covered, and bring to a boil. Reduce to a simmer, cover, and cook for fifteen minutes.

About five minutes before your potatoes are done, in a separate small pot, melt your butter, and then mix in the lemon zest, salt, lemon juice, pepper, and nutmeg. Remove the butter sauce from heat. 

Drain your potatoes, put them in whatever you will be storing/serving them in, and then pour the butter sauce over them and toss to fully coat. And then, enjoy the tender lemony-buttery amazingness.


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