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Lemon and Parsley Skillet-Roasted Fingerling Potatoes

This vibrant vegetarian side dish elevates the humble potato with a bright, citrusy lift and plenty of fresh herbs. By simmering the fingerling potatoes in a mixture of lemon juice and butter before pan-roasting, you ensure a creamy, tender interior protected by a deeply golden, crisp skin. The addition of fresh flat-leaf parsley at the final moment provides a peppery finish that cuts through the richness of the butter, making these potatoes a sophisticated accompaniment to any main course.

Perfect for a weekend roast or a special dinner party, this recipe is remarkably practical as the initial boiling stage can be completed up to four hours in advance. Simply leave the potatoes at room temperature and perform the final browning just before serving. This method guarantees a house-wide aroma of caramelised butter and lemon, delivering a restaurant-quality side dish with minimal last-minute effort.

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Ingredients for Lemon and Parsley Skillet-Roasted Fingerling Potatoes

  • 1.4kg fingerling potatoes, scrubbed, halved lengthwise

  • 80ml fresh lemon juice

  • 2 teaspoons kosher salt

  • 6 tablespoons unsalted butter, cut into pieces, divided

  • 1/3 cup chopped fresh parsley

  • Flaky sea salt

Combine potatoes, lemon juice, kosher salt, and 45ml 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 tablespoon butter, and repeat browning process with reserved potatoes. After scraping skillet to release potatoes, return first batch, along with parsley and remaining 2 tablespoons butter, to skillet and toss until potatoes are well coated. Serve sprinkled with sea salt.

Potatoes can be boiled 4 hours ahead. Let cool in skillet, then cover and let sit at room temperature. Brown just before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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