LEMON POTATOES

2 lbs. Baby Red Potatoes, scrubbed and halved (or quartered if larger)
2 Garlic Cloves peels and smashed Plus 2 Cloves minced
1 1/2 teaspoon grated Zest of Lemon and 2 Tbls juice from one Lemon
1 cup Chicken Broth
salt/pepper
2 Tbls OO
2 Tbls finely chopped Parsley

Bring rinsed potatoes, smashed garlic, lemon juice, chicken broth and 1/2 teas salt to boil in large nonstick skillet. reduce heat to medium-low and cook, covered, until potatoes are just tender, 12-15 minutes. remove lid and increase heat to medium.

Cook, stirring occasionally, until liquid evaporates, about 5 minutes.

CRISP:  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.

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