J. White Harris
2 lbbaby red potatoes, scrubbed
2 clovegarlic, peeled and smashed, plus
2 clovegarlic, minced
1-1/2 tspgrated lemon zest
2 Tbspfresh squeezed lemon juice
1 cchicken broth
·salt and pepper
2 Tbspextra-virgin olive oil
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.