Lemon Potatoes

By allie5jones

Ingredients

• 2 lbs. baby red potatoes, scrubbed and cut in half
• 2 garlic cloves, peeled and smashed, plus 2 cloves minced
• 1 1/2 tsp. grated lemon zest and 2 TB. fresh lemon juice
• 1 cup chicken broth
• 2 TB. olive oil
• 2 TB. chopped parsley

Details

Servings 4

Preparation

Step 1

Rinse cut potatoes under cold water tossing with hands (which helps wash off some of the starch), drain well.

Cook potatoes in a large skillet, with the smashed garlic, lemon juice, chicken broth and 1/2 tsp. salt. Reduce heat to medium low and cook, covered about 15 minutes, or until the potatoes are tender.

Remove the lid, increase the heat a little and the remaining chicken broth will evaporate. Once that is done, add the oil, and cook, cut side down for about 6 minutes, or until browned.

Remove the potatoes and place them in a dish, add the minced garlic reserved from before, and add the lemon zest and parsley. Serve.