LEMON AND PARSLEY SKILLET-ROASTED FINGERLING POTATOES

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Lemon and Parsley Skillet-Roasted Fingerling Potatoes image

Use the largest skillet you have (a straight-sided 12" is ideal) and a fish spatula.the thin angled edge is just right for helping potatoes release from the skillet.

Provided by Claire Saffitz

Categories     Bon Appétit     Potato     Parsley     Kid-Friendly     Side     Thanksgiving     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 12 servings

Number Of Ingredients 6

3 pounds fingerling potatoes, scrubbed, halved lengthwise
1/3 cup fresh lemon juice
2 teaspoons kosher salt
6 tablespoons unsalted butter, cut into pieces, divided
1/3 cup chopped fresh parsley
Flaky sea salt

Steps:

  • Combine potatoes, lemon juice, kosher salt, and 3 Tbsp. butter in a large straight-sided skillet or a Dutch oven; add cold water just to cover. Bring to a boil over medium-high heat and cook until potatoes are tender, 20-25 minutes. Increase heat and boil rapidly until pan is almost dry, 15-20 minutes more (there will still be a sheen of butterfat).
  • Using a slotted spoon, transfer about half of potatoes to a plate and arrange potatoes remaining in skillet cut side down in a single layer (if your skillet is smaller, you may need to work in a few batches). Reduce heat to medium and cook potatoes undisturbed until water is evaporated and cut sides of potatoes are deeply browned, 5-10 minutes.
  • Using a thin metal spatula, scrape skillet to cleanly release potatoes and transfer to a large bowl. Return skillet to medium heat, add 1 Tbsp. butter, and repeat browning process with reserved potatoes. After scraping skillet to release potatoes, return first batch, along with parsley and remaining 2 Tbsp. butter, to skillet and toss until potatoes are well coated. Serve sprinkled with sea salt.
  • Do ahead
  • Potatoes can be boiled 4 hours ahead. Let cool in skillet, then cover and let sit at room temperature. Brown just before serving.

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