Lemon Garlic Potatoes

5 from 10 votes

Crispy Lemon Garlic Potatoes cooked in one skillet with olive oil, fresh garlic, and bright lemon flavor. A quick and easy side dish that’s tender inside, golden outside, and perfect for brunch or dinner.

Prep Time5

Cook Time25

Total Time30

Course: Side Dish

Servings:

Calories: 154kcal

Author: Sally Humeniuk

Ingredients

2 pounds red potatoes scrubbed and halved (quarter if large)
4 garlic cloves separated-2 peeled and smashed, 2 minced
2 tbsp lemon juice (about one lemon's juice)
1 cup vegetable broth chicken broth works too
½ tsp salt plus more before serving
2 tbsp extra-virgin olive oil
2 tbsp fresh parsley finely chopped
1 ½ tsp lemon zest grated
salt and pepper to taste

Instructions

Place potatoes in colander set over large bowl. Rinse under running water, tossing with hands until water runs clean. Drain potatoes well. (This helps rinse off extra starch so the potatoes don't get sticky as they cook.)
2 pounds red potatoes
In a large nonstick skillet, bring potatoes, garlic, lemon juice, broth, salt to boil over medium-high heat. Reduce heat to medium-low and cook, covered, until potatoes are just tender, about 15 minutes. Remove lid and increase heat to medium-high again. Cook, stirring occasionally, until liquid evaporates, about 5 minutes.
4 garlic cloves, 2 tbsp lemon juice , 1 cup vegetable broth, ½ tsp salt
Discard the smashed garlic and add 2 tablespoons olive oil to the pan. Turn all the potatoes cut-side down and continue to cook until deep golden brown, 5-6 minutes. If some of the potatoes in the center of the pan start to brown quicker, kind of switch them around to trade places with some of the potatoes nearer the outside of the pan. This doesn't matter too much, though. Some really crispy and some more soft on outside is still great. Remove from the heat, stir in parsley, lemon zest, minced garlic. Season with salt and black pepper to taste. If you want more lemon flavor, squeeze more fresh lemon juice over. Serve
2 tbsp extra-virgin olive oil, 2 tbsp fresh parsley, 1 ½ tsp lemon zest, salt and pepper

Notes

Notes & Tips

Serve right away for best texture. Lemon garlic potatoes taste best when hot and freshly cooked. The edges stay crisp and the centers remain soft and fluffy.
Leftovers are still delicious. As the potatoes sit, they absorb more olive oil and the flavors mellow, which is normal for cooked potatoes.
Great for breakfast or brunch. Reheat leftovers gently and serve topped with over-easy eggs. A sprinkle of turmeric or a spoonful of salsa adds a fun twist.
Adjust the lemon to taste. The lemon flavor stays balanced and subtle, but you can always add an extra squeeze just before serving if you like more brightness.

Nutrition