Saturday, April 16, 2011
adapted from Cook's Country
2 pounds baby red potatoes, scrubbed and halved (or quartered if they are a bit larger), I used baby Yukon Golds
2 garlic cloves, smashed- I used very large cloves
2 tablespoons fresh lemon juice
1 cup low sodium chicken broth
salt and pepper to taste
2 tablespoons olive oil
1 1/2 teaspoons lemon zest
2 minced garlic cloves- I did not use these
2 tablespoons finely chopped parsley- I didn't measure, just chopped some
1.Rinse the cut potatoes in a colander under running water. Drain potatoes well.
2. In a large nonstick skillet, add the chicken broth, smashed garlic, lemon juice and about 1/2 teaspoon salt and the potatoes. and bring to a boil. Reduce heat and cover and cook for 12 to 15 minutes, under just tender. Remove the lid and increase the heat to medium. cook potatoes until all the liquid evaporates., about 5 minutes.
3. Add the 2 T. olive oil to pan. Discard the smashed garlic. Turn potatoes to cut side down, to cook until deep golden brown. Turn carefully if need to brown all sides. Cooking time is maybe 6 minutes. Remove from heat and stir in the parsley, lemon zest and the minced garlic ; ( didn't use minced garlic).
Season with salt and pepper and serve. These potatoes are so addictive! I made a half recipe for just my husband and I, and we ate them all - and we were not ashamed. Enjoy!
NOTE: Don't use more potatoes than your skillet can comfortably handle. Since the potatoes need to crisp, they must be able to lay cut side flat.