Lemon Potatoes

J White Harris


This dish is delicious. I never seem get my fill of it before it’s all gone. It is often on the table at our house.

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15 Min


35 Min


Stove Top


2 lb
baby red potatoes, scrubbed
2 clove
garlic, peeled and smashed, plus
2 clove
garlic, minced
1-1/2 tsp
grated lemon zest
2 Tbsp
fresh squeezed lemon juice
1 c
chicken broth
salt and pepper
2 Tbsp
extra-virgin olive oil
2 Tbsp
finely chopped fresh parsley

Directions Step-By-Step

Prepare Potatoes:
Place potatoes in colander set over large bowl. Rinse under running water, tossing with hands until water runs clear. Drain potatoes well. Halve potatoes or quarter if large.
Cook Potatoes:
Bring potatoes, smashed garlic, lemon juice, chicken broth, and 1/2 teaspoon salt to boil in large nonstick skillet. Reduce heat to medium-low and cook, covered until potatoes are just tender, 12 to 15 minutes. Remove lid and increase heat to medium. Cook stirring occasionally, until liquid evaporates, about 5 minutes.
Crisp Potatoes:
Discard garlic cloves and add oil to pan. Turn all potatoes cut-side down and continue to cook until deep golden brown, about 6 minutes.
Remove fron heat, stir in parsley, lemon zest, and minced garlic. Season with salt and pepper. Serve.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American
Other Tags: Quick & Easy, For Kids
Hashtags: #Garlic, #potato, #lemon