I found this recipe on scrapbooker, Heather D. White's blog a couple of years ago. She was kind enough to let me repost it here. I'm glad she did because this recipe is just too good not to share!
I make this recipe Christmas Eve to go with the rack of pork that I make every year. The potatoes are a light, fresh flavor and works well with the heaviness of the roast.
Lemon-Butter Red Potatoes
10-15 red potatoes, quartered
1/3 cup butter (no substitutes)
2 Tbsp. olive oil
1/3 cup lemon juice
3 Tbsp. fresh chives, minced (or 1 1/2 Tbsp. dried)
2 Tbsp. fresh parsley, minced (or 1 Tbsp. dried)
1 Tbsp. grated lemon peel
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. nutmeg
~Place potatoes in a large saucepan and cover with water. Cover the saucepan and bring to a boil. Cook for 15-20 minutes or until tender.
~In a small saucepan, heat butter over medium heat for 2-3 minutes or until lightly browned (the browning give it the flavor). Remove from heat and stir in remaining ingredients.
~Drain potatoes and toss with lemon butter.
~Serve and enjoy!
Thank you for stopping by my kitchen!