Lemon Potatoes

Name: Lemon Potatoes
Yield: Serves 4
Cuisine: Europe, Greek
Ingredients: 2 pounds, red potatoes, scrubbed and halved (quartered if large); 2 , garlic cloves, peeled and smashed, plus 2 cloves, minced; 1 1/2 teaspoons, grated zest and 2 tablespoons juice from 1 lemon; 1 cup, low-sodium chicken broth; , Salt and pepper; 2 tablespoons, extra-virgin olive oil; 2 tablespoons, finely chopped fresh parsley

16 comments

Appears in Cook's Country June/July 2009

Creamy and bright, these Greek-inspired potatoes deserve wider play in American kitchens.

SERVES4

TIME45 minutes

WHY THIS RECIPE WORKS

To create the tasty cross between home fries and roasted potatoes that is Lemon Potatoes, we started with waxy red baby potatoes—they held their shape better than other varieties we tested. We turned to a classic French fry prep technique t...

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