Long Island Parsley Potatoes
|New red skinned potatoes||2 Pound, scrubbed and quartered (Small One'S)|
|Unsalted butter/Margarine||1 Tablespoon|
|Olive oil||1 Tablespoon|
|Black pepper||1⁄2 Teaspoon|
|Grated lemon rind||1 Teaspoon|
|Minced parsley||1⁄3 Cup (5.33 tbs)|
1. Half-fill a large saucepan with water and bring to a boil over high heat. Add the potatoes and simmer for 6 minutes or until tender, then drain.
2. In the same saucepan, whisk the butter, oil, salt, and pepper over moderate heat for 3 minutes or until combined. Return the potatoes to the saucepan with the lemon rind and parsley. Using a spatula, toss them gently until well coated and steaming hot. Serve with Tuna on the Grill.