Lemon Potatoes

Ingredients
2 pounds red potatoes, scrubbed and cut into 1-inch thick pieces
2 cloves garlic, peeled and smashed
2 cloves garlic, minced
Juice of 1 lemon
Zest of 1 lemon
1 cup chicken broth
Salt and pepper
2 tablespoons olive oil
2 tablespoons fresh parsley, finely chopped

Instructions
1. Place potatoes in colander set over large bowl. Rinse under running water, tossing with hands until water runs clear. Drain potatoes well.

2. Bring potatoes, smashed garlic, lemon juice, chicken broth, and ¹⁄₂ teaspoon salt to boil in large nonstick skillet. Reduce heat to medium-low and cook, covered, until potatoes are just tender, 12 to 15 minutes. Remove lid and increase heat to medium. Cook, stirring occasionally, until liquid evaporates, about 5 to 10 minutes.

3. Add oil to pan and continue to cook until deep golden brown, about 5-10 minutes, gently stirring halfway through. Off heat, stir in parsley, lemon zest, and minced garlic. Season with salt and pepper. Serve. 

Comments
This recipe is the Cook’s Country take on my beloved Greek Potatoes (which I need to make again since that photograph does not do them justice).  This is a streamlined version that is made all in one skillet.  The flavors were great and I could really taste the similarities between the version I’ve made in the past and this version.  Lots of lemony goodness! 

Shown here with Cod Baked in Foil with Leeks and Carrots.

Cook’s Country