LEMON POTATOES

Lemon Potatoes image

Provided by J. White Harris

Time 50m

Number Of Ingredients 9

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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

Steps:

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.