2 lbs baby red potatoes (scrubbed and halved - quartered if large)
2 garlic cloves (peeled and smashed, plus 2 cloves minced)
1 1/2 tsp grated zest and 2 Tbsp juice from 1 lemon
1 cup chicken broth
Salt & Pepper
2 Tbsp olive oil
2 Tbsp finely chopped fresh parsley
Wash potatoes and drop them into a large skillet. Add the smashed garlic, lemon juice, chicken broth, and 1/2 tsp salt. Bring to a boil. Reduce heat to medium-low and cook, covered, until potatoes are just tender, 12 - 15 minutes. Remove lid and increase heat to medium. Cook, stirring occasionally, until liquid evaporates, about 5 minutes.
Discard garlic cloves and add oil to pan. Turn all potatoes cut-side down and continue to cook until deep golden brown, about 5 minutes. Of heat, stir in parsley, lemon zest, and minced garlic. Season with salt and pepper. Serve.