Lemony Potatoes

Lemony Potatoes

from the Cook’s Country Magazine

2 lbs baby red potatoes, scrubbed and halved (quartered if large)

2 garlic cloves, peeled and smashed, plus 2 cloves, minced

1 ½ tsp grated zest and 2 T juice from 1 lemon

1 c low-sodium chicken broth

Salt & Pepper

2 T extra virgin olive oil

2 T finely chopped fresh parsley

1. RINSE POTATOES: Place potatoes in colander set over large bowl. Rinse under running water, tossing with hands until water runs clear. Drain potatoes well.
2. COOK POTATOES: Bring potatoes, smashed garlic, lemon juice, chicken broth and ½ tsp salt to boil in large nonstick skillet. Reduce heat to medium-low and cook, covered, until potatoes are just tender, about 12-15 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. Off heat, stir in parsley, lemon zest, and minced garlic. Season with salt and pepper. Serve.