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Lemon Yukon Gold Gems

  • Serves 2-4


  • 3-5 Yukon gold potatoes, cut into 1/2-inch cubes
  • 2 teaspoons fresh parsley, minced
  • 1 clove garlic, finely chopped
  • Small sprig of rosemary (strip leaves, discard stem)
  • 1 teaspoon lemon juice
  • 1/2 teaspoon grated lemon zest
  • 1/4 teaspoon salt
  • 2 teaspoons olive oil
  • 1/8 teaspoon pepper


Place potatoes in a saucepan and cover with water. Bring to a boil; cook until tender. Combine the remaining ingredients. Drain potatoes; add lemon mixture and toss to coat.

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