Pan-Roasted Lemon Potatoes

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

salt

2 Tbsp olive oil

1 Tbsp minced fresh parsley

pepper

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)