Lemon Potatoes
By
J. White Harris
@JWhiteH
2
This is delicious. I never get my fill before it’s all gone. It brings together the basic taste of the potato with the garlic and the lemon kicks it to a whole new level. Anyone who likes the taste of lemon should really enjoy this. I have found that on those rare occasions that some of the potatoes don't get eaten and are put into the refrigerator they make a tasty snack eaten cold right out of the fridge. My wife sometimes gets some of the baby potatoes I use in this dish and when she brings them home she tells me that it's time for me to make those lemon potatoes again. It's so good!
Ingredients
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2 lbbaby red potatoes, scrubbed
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2 clovegarlic, peeled and smashed, plus
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2 clovegarlic, minced
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1-1/2 tspgrated lemon zest
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2 Tbspfresh squeezed lemon juice
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1 cchicken broth
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·salt and pepper
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2 Tbspextra-virgin olive oil
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2 Tbspfinely chopped fresh parsley
How to Make Lemon Potatoes
- 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.
