Ingredients

• 10-15 small red and/or yellow potatoes (about 1 1/2 lbs.)
• 1/2 teaspoon salt
• 2 tablespoons butter
• 1/2 teaspoon grated lemon peel
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons chopped chives, plus more for garnish
• 1 teaspoon finely chopped fresh rosemary leaves
• 1 minced garlic clove
• 1/2 teaspoon salt
• 1/4 teaspoon lemon pepper

Directions

Using a vegetable brush, gently scrub potatoes under cold running water. Cut potatoes in half. Pour enough water into a large pot to just cover potatoes and add the first 1/2 teaspoon of salt. Add potato halves and turn heat to high. When water comes

to a boil, reduce heat to medium, then cover and simmer potatoes until soft enough to easily poke with a fork (about 10-15 minutes).

While potatoes are cooking, in a saucepan over medium-high heat, combine butter, lemon peel and lemon juice, chives, rosemary, garlic and the seasonings. Stir occasionally just until bubbly (about 3-4 minutes). (Note: Sauce may also be heated in the microwave in a microwave-safe bowl for about 40 seconds.).

Drain cooked potatoes well, then transfer to a serving dish. Pour the buttery lemon sauce over the potatoes and gently toss if desired to evenly coat potatoes. If desired, garnish with additional chopped chives.