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Lemon-Butter Red Potatoes

Rated as 4.4 out of 5 Stars

"At her home in Dewey, Arizona, Jane Walker can fix this stovetop side dish in a snap. She needs just a handful of herbs and spices to season the lemony glaze that coats the red potatoes."
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Ingredients

30 m servings
Original recipe yields 6 servings

Directions

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  1. Place potatoes in a large saucepan and cover with water. Cover 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. Remove from the heat; stir in the remaining ingredients. Drain potatoes; top with lemon butter.

Reviews

Read all reviews 8
  1. 10 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Made this for dinner yesterday with minor changes. Did not use the oil, cut the salt in half, and used diced green onion in place of the chives as I didn't have any. Came out perfect. The wife l...

Most helpful critical review

The lemon seemed way too strong here. I think maybe the spices are right, and the butter, but reduce the lemon by half

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Made this for dinner yesterday with minor changes. Did not use the oil, cut the salt in half, and used diced green onion in place of the chives as I didn't have any. Came out perfect. The wife l...

Yum! After pouring the lemon-butter over the potatoes, I like adding crumbled feta cheese on top. So good. I also add a little fresh minced garlic to melted butter in the beginning.

I made this for my wife and we loved it! The recipe made a lot of extra lemon-butter which we drizzled on some green beans and a sea bass and it tasted wonderful.

The lemon seemed way too strong here. I think maybe the spices are right, and the butter, but reduce the lemon by half

I enjoyed the lemon-butter sauce a lot. I am planning to try it out on other dishes.

This was an excellent side dish recipe. I omitted the chives since I didn't have any and completely forgot about the nutmeg and we still loved it. The leftovers are even great the next day in a...

This was pretty good---made a lot of sauce. I didn't quarter but peeled a strip in the middle (saw this method in a magazine and thought it made a nice presentation).

Excellent! LOVE the sauce! I liked someone's suggestion of sprinkling feta over it as well.