From Cook’s Country
2 pounds small red potatoes, scrubbed and halved (quartered if large)
2 cloves garlic, peeled and smashed, plus 2 cloves minced
1 1/2 tsp grated lemon zest and 2 tbsp lemon juice
1 cup low-sodium chicken (or vegetable) broth
Salt and pepper
2 tbsp olive oil
2 tbsp finely chopped parsley
Rinse and drain the potatoes well. Bring potatoes, smashed garlic, lemon juice, broth, and 1/2 tsp salt to a boil in a 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.
Discard garlic cloves and add oil to pan. Turn all potatoes cut side down and continue to cook until deep golden brown, about 6minutes. Turn off heat, stir in parsley, lemon zest, and minced garlic. Season with salt and pepper. Serve.