Baby Potatoes with Parsley and Lemon Butter

• 3 pounds mixed baby potatoes (such as white- and red-skinned)
• 6 tablespoons (3/4 stick) butter
• 6 tablespoons chopped fresh parsley
• 1 tablespoon grated lemon peel
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper

1. Cook potatoes in large pot of boiling salted water until tender, about 20 minutes.
2. Drain.
3. (Can be made 2 hours ahead.
4. Let stand at room temperature.)
5. Melt butter in heavy large skillet over medium-high heat.
6. Add potatoes, 4 tablespoons parsley, lemon peel, lemon juice, salt, and pepper.
7. Cook until potatoes are heated through and beginning to brown, tossing often, about 5 minutes.
8. Transfer to bowl.
9. Sprinkle with 2 tablespoons parsley and serve.

mixed baby potatoes, butter, parsley, lemon juice, salt, ground black pepper

Taken from www.epicurious.com/recipes/food/views/baby-potatoes-with-parsley-and-lemon-butter-104722 (may not work)