Name: Lemon Potatoes
Total time: 45 min
Cuisine: GreekEurope
Ingredients: 2 pounds red potatoes , scrubbed and halved (quartered if large); 2 garlic cloves , peeled and smashed, plus 2 cloves, minced; 1 1/2 teaspoons grated zest and 2 tablespoons juice from 1 lemon; 1 cup low-sodium chicken broth; Salt and pepper; 2 tablespoons extra-virgin olive oil; 2 tablespoons finely chopped fresh parsley

Why This Recipe Works

To create the tasty cross between home fries and roasted potatoes that is Lemon Potatoes, we started with waxy red baby potatoes—they held their shape better than other varieties we tested. We turned to a classic French fry prep technique to prevent burning—rinsing the raw potatoes to wash off the starch.

To build layers of flavor in our Lemon Potatoes, we skillet-simmered the potatoes in a mixture of chicken broth, lemon juice, lemon zest, and a few garlic cloves until tender and then uncovered the pan to let the liquid evaporate. Once the pan was dry, we discarded the garlic and added a little oil to brown the potatoes.

Instructions

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

COOK POTATOES Bring potatoes, smashed garlic, lemon juice, chicken broth, and ½ 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.

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.