Another Cook’s Illustrated winner.  This was a recipe I had been searching for since we moved.  I always find side dishes the biggest challenge, because you want something easy that doesn’t take forever to prepare.  These fit the bill, and with that crispy exterior I love, will easily become a go-to option for us!

Pan-Roasted Lemon Potatoes {peasandcues}

Pan-Roasted Lemon Potatoes

  • 12 ounces small red potatoes (about 4), halved, rinsed, and drained
  • 3/4 cup low-sodium chicken broth
  • 1 Tbsp. fresh lemon juice
  • 3/4 tsp. grated lemon zest
  • 1 garlic clove, peeled and smashed
  • 1 garlic clove, minced
  • Salt
  • 2 Tbsp. extra-virgin olive oil
  • 1 Tbsp. minced fresh parsley
  • Pepper

1. Bring the potatoes, broth, lemon juice, smashed garlic clove, and 1/4 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 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 and enjoy!

Recipe from Cooking for Two 2010– Cook’s Illustrated