Tuesday, November 16, 2010

Lemon Potatoes

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.

Serves 4

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