Lemon Potatoes

Potatoes are not one of Jeff’s favorites.  He looks at them as an uninteresting balls of starchiness…a mere distraction from the main event.

I, however, could not disagree more.  I have faith in the power of the potato.  It is incredibly versatile, and yes, while a straight potato by itself is not very interesting, you can turn them into so many wonderful things! (french fries, hello!)

So I made them for Jeff (who obviously does not fully appreciate them), and could not even eat them myself because of that damn Dukan jerk and his no carbs rules.  Well…maybe I had just one…to make sure they weren’t poisoned….and also blog-worthy.  If I weren’t on this stupid diet, I would have taken down the entire batch myself.

This is a super easy side dish that cooks up quick and is incredibly flavorful.  Perfect with a grilled steak or burger on a hot summer day!  Any extras would be awesome to fry up as breakfast potatoes for a weekend brunch.

Bring the potatoes, chicken broth, lemon juice, smashed garlic clove, and 1/4 teaspoon salt to a simmer in a 10-inch nonstick skillet over high heat.  Should the mood strike you, I threw in a few red pepper flakes as well.  Reduce the heat to medium-low, cover, and cook until the potatoes are just tender, 12 to 15 minutes.

Uncover, increase the heat to medium, and cook, stiring occasionally, until the liquid has evaporated, about 5 minutes.  Remove and discard the smashed garlic clove and add the oil to the pan.  Arrange all the potatoes cut-side down and continue to cook until golden brown, about 5 minutes longer.

Combine the lemon zest, minced garlic, and parsley in a bowl.

Once the potatoes are browned up to your liking add them to the parsley/lemon/garlic mixture.  You will get an instant waft of lemony deliciousness in your face.  Season with salt and pepper to taste, and enjoy!


  • 12 ounces small red potatoes, halved, rinsed, and drained
  • 3/4 cup low-sodium chicken broth
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon grated lemon zest
  • 1 garlic clove, peeled and smashed, plus 1 garlic clove, minced
  • Salt
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon minced fresh parsley
  • Pepper

Serves 2

Adapted from America’s Test Kitchen, Cooking for Two 2010

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Tags: , , ,

Categories: Recipes, Side Dishes

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