Recipe(tried): Baby Potatoes with Parsley and Lemon Butter

Baby Potatoes with Parsley and Lemon Butter
Servings 6

3 pounds mixed baby potatoes (such as white and red skinned)
6 tablespoons (3/4 stick) butter
6 tablespoons chopped fresh parsley
1 tablespoon grated lemon peel
1 tablespoon fresh lemon juice
1-1/2 teaspoons salt
1/2 teaspoon ground black pepper

Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. (Can be made 2 hours ahead. Let stand at room temperature.) Melt butter in heavy large skillet over medium-high heat. Add potatoes, 4 tablespoons parsley, lemon peel, lemon juice, salt and pepper. Cook until potatoes are heated through and beginning to brown, tossing often, about 5 minutes. Transfer to bowl. Sprinkle with 2 tablespoons parsley and serve.