Lemon Potatoes

J. White Harris


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!

★★★★★ 4 votes
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


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.

About Lemon Potatoes

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