April 17, 2013
"These potatoes are a cross between home fries and roasted potatoes. I use a mix of white, red and purple nugget potatoes for this dish. Sometimes I fudge a wee it and use leftover steamed nuggets to start this recipe. And it works really well!"
- Serving Size: 1 (303.5 g)
- Calories 197.2
- Total Fat - 7.2 g
- Saturated Fat - 5.9 g
- Cholesterol - 0 mg
- Sodium - 285.2 mg
- Total Carbohydrate - 31.7 g
- Dietary Fiber - 3.6 g
- Sugars - 9.5 g
- Protein - 3.1 g
- Calcium - 48.4 mg
- Iron - 1.1 mg
- Vitamin C - 28.7 mg
- Thiamin - 0.1 mg
Place potatoes in colander and rinse under running water, tossing with hands until water runs clear.
Drain potatoes well.
Bring potatoes, smashed garlic, lemon juice, chicken broth and 1/2 tsp salt (if using) to boil in large non-stick skillet.
Reduce heat to medium low and cook, covered, until potatoes are just tender, about 12 - 15 minutes.
Remove lid and increase heat to medium.
Cook, stirring occasionally, until liquid evaporates, about 5 minutes.
Discard garlic cloves and add oil to pan.
Turn all potatoes cut-side down and continue to cook until deep golden brown, about 6 minutes.
Off heat, stir in parsley, lemon zest and minced garlic.
Season with salt & pepper to taste.
Tips & Variations
No special items needed.