I just realized that this is the second potato recipe I have posted in a week. But hey! Its all good! Everyone loves a potato, right? Besides. St Patty’s Day is coming up and I wanted to post lots of potato recipes for you and-oh who am I kidding??!! Not really. I just love potatoes and make them a lot…
And these are definitely a good potato. Small baby reds, simmered in chicken broth and lemon juice and pepper. It makes for a very easy, velvety-almost buttery, even though there is no butter-side dish that goes with just about everything. This dish is best made when baby reds are just coming out of the garden, but since citrus is in full season right now I like to make them whenever I can. Since they are healthy too, I often pair them with rich dishes to help balance out the meal. No matter how you look at it, they are handy to have up your sleeve; either for a crowd or just a weeknight! Lemon Potatoes
Adapted loosely from Giada
This recipe generally calls for the use of baby red potatoes because they hold up so well when boiled. If you absolutely must, you can use plain old russets cut into smaller chunks, but they kind of fall apart. A good boiling potato is best.
8 red potatoes, rinsed and cut in half (or quarters if they are big)
1 can chicken broth
2 T olive oil
salt and pepper
2 T fresh lemon juice
Zest of 1/2 lemon
Place all ingredients-minus the lemon zest-in a large saucepan and simmer over medium heat, stirring occasionally until potatoes are tender when pierced with a fork. Drain and dump into a serving bowl. Give the potatoes an extra drizzle of olive oil and add the lemon zest. Toss together. Taste for seasoning.