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
- 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
How to Make Lemon Potatoes
- 1Prepare 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. - 2Cook 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. - 3Crisp 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. - 4Remove fron heat, stir in parsley, lemon zest, and minced garlic. Season with salt and pepper. Serve.
