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lemon potatoes

(5)
JWhiteH avatar
Recipe by
J. White Harris
@JWhiteH
Gallatin, TN

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!

read more
(5)
yield 4 serving(s)
prep time 15 Min
cook time 35 Min
method Stove Top

Ingredients For lemon potatoes

  • 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

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Remove fron heat, stir in parsley, lemon zest, and minced garlic. Season with salt and pepper. Serve.
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