After trying this, I found that the amount of lemon sauce it makes is about double what I would use next time. Or - if you are serving a crowd, simply double the amount of potatoes. My sons (your classic “meat & potatoes” men) thought these were a little too “girly” and didn’t like how strong the lemon was. I personally loved it.
I used dried parsley and chives, but I’m looking forward to pulling these from my garden (which is yet to be planted, thanks to the SNOW we are getting here today!)
Thanks to Jennie for this great recipe, and my neighbor JoAnn for yet another cute plate... And if you are wondering about the skewered chicken next to the potatoes - check back tomorrow for that recipe... (it's one of my latest favorites).
For this recipe for Lemon Buttered Red Potatoes - go to: