Lemon-Butter Red Potatoes

10-15 red potatoes, quartered
1/3 C. butter (no substitutes)
2 T. olive oil
1/3 C. lemon juice
3 T. fresh chives, minced (or 1 ½ T. dried)
2 T. fresh parsley, minced (or 1 T. dried)
1 T. grated lemon peel
1 tsp. salt
¼ tsp. pepper
¼ tsp. nutmeg

Place potatoes in a large saucepan and cover with water. Cover the saucepan and bring to a boil. Cook for 15-20 minutes or until tender. In a small saucepan, heat butter over medium heat for 2-3 minutes or until lightly browned (the browning gives it the flavor). Remove from the heat; stir in remaining ingredients. Drain potatoes and toss with lemon butter.

*NOTE: This recipe is VERY lemony, I prefer to reduce the lemon juice