Ingredients
- 2 pounds potatoes (nugget potatoes, scrubbed and halved)
- 2 garlic cloves, peeled, and smashed
- 2 garlic cloves, minced
- 1 1/2 teaspoon grated lemon zest
- 2 tablespoons lemon juice
- 1 cup low-sodium chicken broth
- Salt & pepper to taste
- 2 tablespoons coconut oil (or extra virgin olive oil)
- 2 tablespoons finely chopped parsley
How to Make
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Step 1: Place potatoes in colander and rinse under running water, tossing with hands until water runs clear.
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Step 2: Drain potatoes well.
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Step 3: Bring potatoes, smashed garlic, lemon juice, chicken broth and 1/2 tsp salt (if using) to boil in large non-stick skillet.
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Step 4: Reduce heat to medium low and cook, covered, until potatoes are just tender, about 12 - 15 minutes.
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Step 5: Remove lid and increase heat to medium.
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Step 6: Cook, stirring occasionally, until liquid evaporates, about 5 minutes.
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Step 7: Discard garlic cloves and add oil to pan.
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Step 8: Turn all potatoes cut-side down and continue to cook until deep golden brown, about 6 minutes.
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Step 9: Off heat, stir in parsley, lemon zest and minced garlic.
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Step 10: Season with salt & pepper to taste.
We hope you enjoy this recipe!
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