I received my new Cook’s Country magazine in the mail on Friday and after reading about half of the recipes, I saw one for Lemon Potatoes which I just had to make. We were going to grill out on Saturday night, but the rain (and some hail!) deterred us from doing so
But Sunday was on and off rain, but I was hoping the weather would hold out because I had a great menu in mind. I was going to do chicken/beef kabobs with veggie skewers with the Lemon Potatoes. So the rain held off and it turned out to be a great evening!
And now for the Lemon Potatoes recipe
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!
I had the chicken, angus beef, mushrooms/red onions
So, I had a little of everything and a great ear of corn. It was definitely a great way to start the grilling season!
I hope everyone had a great weekend!