I just read about John Goodman and his weight loss! It was on the Comcast Home Page and at first when I saw “John Goodman” in big letters, I immediately thought…did he pass away?!
Ummm.. no, he’s lost ALOT of weight. The article said he was ordered by his doctors to lose weight and that he had gotten close to 400 pounds!
Yeah! I love it when people lose weight and especially for him it doesn’t matter what your age is, you can always try to look and feel better!
Now onto today’s recipe. This is great to make for bbq’s or even a pot luck or block party. This recipe comes from Cook’s Country Magazine.
The one thing I love the most about Cook’s Country Magazine, is that the kitchen chefs try a bunch of different varieties and techniques before getting the best version.
You will need:
2 lbs. baby red potatoes, scrubbed and cut in half
2 garlic cloves, peeled and smashed, plus 2 cloves minced
1 1/2 tsp. grated lemon zest and 2 TB. fresh lemon juice
1 cup chicken broth
2 TB. olive oil
2 TB. chopped parsley(I omitted that ingredient)
Rinse cut potatoes under cold water tossing with hands (which helps wash off some of the starch), drain well.
Cook potatoes in a large skillet, with the smashed garlic, lemon juice, chicken broth and 1/2 tsp. salt. Reduce heat to medium low and cook, covered about 15 minutes, or until the potatoes are tender.
Remove the lid, increase the heat a little and the remaining chicken broth will evaporate. Once that is done, add the oil, and cook, cut side down for about 6 minutes, or until browned. (Watch the heat, I think mine was a little high, and some of them got a little darker than I wanted).
Remove the potatoes and place them in a dish, add the minced garlic reserved from before, and add the lemon zest and parsley if you have that and stir together. The lemon flavor was so great, not overbearing, but just perfect!