Lemon and Garlic. Two robust flavors that paired together create an explosion of delight in your mouth. Toss over red potatoes and you have a delicious side to jazz up your next chicken or pork dinner. This recipe is for two people, but can easily be doubled to serve more.
I first made this when Brad and I were newlyweds. Our dinners were often late due to my evening piano teaching schedule and this side was quick and easy when I needed something to round out the meal. And it was handy to have a recipe specifically tailored to two people.
I would suggest making just enough for your dinner as leftovers won't keep well. The fresh garlic deteriorates quickly in the fridge.
Lemon Garlic Potatoes
Serves 2 - 4
Total Time: 20 - 30 minutes
12 oz. (3 - 4 small) red potatoes, skin on
3/4 cup chicken broth
1 T. lemon juice
1 smashed garlic clove
1/4 tsp. salt
2 T. olive oil
1/4 tsp. lemon zest
few shakes of dried parsley
1 garlic clove, minced
Cut potatoes into small bite-sized pieces, leaving the skins on.
Add potatoes to a large sauté pan along with chicken broth, lemon juice,
smashed garlic clove and salt.
PS - this is how you smash a garlic clove. Simply lay the side of a chef's knife over the clove and press on the knife with the heel of your hand. Smashing the clove with help release the flavor into your broth and potatoes.
It should look something like this.
Oh...also, this is one clove that I cut in half so that I could remove the green shoot inside. If garlic sits around too long it begins to grow a green shoot in the center that is bitter tasting. So I often slice my cloves open first to see if there is a green shoot inside.
Back to the recipe...
Cover sauté pan and cook over medium heat for 12 - 15 minutes, until potatoes are almost cooked through. They should be tender, but offer a little resistance when poked with a fork.
Remove lid and continue cooking until liquid burns off, 3 - 5 minutes.
In the same pan, drizzle some olive oil.
Turn heat up to high and brown one side of the potatoes, 2 - 3 minutes.
Make sure that each potato has one side facing down so they can get that nice golden sear.
Once potatoes have a nicely browned side, remove from heat.
Toss with parsley, lemon zest and minced garlic.
If raw garlic sounds too potent, you can leave it out, or add half a clove.
But the garlic really adds so much wonderful flavor. And it's good for you!
Serve alongside your favorite entree, like Pork Chops with Sauerkraut.
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