Skip to content

Pan-Roasted Lemon Potatoes

October 18, 2011

Lemony, garlicky, Greek-style potatoes


12 ounces small red potatoes (about 4 if 1 to 2-inches) 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.
(From America’s Test Kitchen’s Cooking for Two: 2010)

From → Vegetables

Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: