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lemon potatoes

(5 ratings)
JWhiteH avatar
Recipe by
J. White Harris
@JWhiteH
Gallatin, TN

This is delicious. I never get my fill before it’s all gone. It brings together the basic taste of the potato with the garlic and the lemon kicks it to a whole new level. Anyone who likes the taste of lemon should really enjoy this. I have found that on those rare occasions that some of the potatoes don't get eaten and are put into the refrigerator they make a tasty snack eaten cold right out of the fridge. My wife sometimes gets some of the baby potatoes I use in this dish and when she brings them home she tells me that it's time for me to make those lemon potatoes again. It's so good!

(5 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 35 Min
method Stove Top

Ingredients For lemon potatoes

  • 2 lb
    baby red potatoes, scrubbed
  • 2 clove
    garlic, peeled and smashed, plus
  • 2 clove
    garlic, minced
  • 1-1/2 tsp
    grated lemon zest
  • 2 Tbsp
    fresh squeezed lemon juice
  • 1 c
    chicken broth
  • salt and pepper
  • 2 Tbsp
    extra-virgin olive oil
  • 2 Tbsp
    finely chopped fresh parsley

How To Make lemon potatoes

  • 1
    Prepare Potatoes: Place potatoes in colander set over large bowl. Rinse under running water, tossing with hands until water runs clear. Drain potatoes well. Halve potatoes or quarter if large.
  • 2
    Cook Potatoes: 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 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.
  • 4
    Remove fron heat, stir in parsley, lemon zest, and minced garlic. Season with salt and pepper. Serve.
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