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Pan-Roasted Lemon Potatoes

Lemony, garlicky, Greek-style potatoes

Pan-Roasted Lemon Potatoes

Ingredients, Method & Procedure.

12 ounces small red potatoes halved, rinsed until the water runs clear, and drained.

¾ cup low-sodium chicken broth

1 Tbsp fresh lemon juice

¾ tsp grated lemon zest

2 garlic cloves: 1 peeled and smashed, 1 minced


2 Tbsp olive oil

1 Tbsp minced fresh parsley


1. Bring the potatoes, broth, lemon juice, smashed garlic clove, and ¼ tsp salt to a simmer in a 10-inch nonstick skillet over high heat. Reduce the heat to medium-low, cover and cook until the potatoes are just tender, 12 to 15 minutes.

2. Uncover, increase the heat to medium and cook, stirring 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 deep golden brown, about 5 minutes longer.

3. Transfer the potatoes to a bowl and gently toss with the lemon zest, minced garlic, and parsley. Season with salt and pepper to taste.

Posted by :   Art of Delicious   on   Sunday, November 13, 2011

Categories :   Rice & Starch   |   Side Dish   |   Vegetables


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