2 pounds small red potatoes, pictured are Rose Gold, scrubbed and halved (quartered if large)
1 1/2 tsp grated zest and 2 T juice from 1 lemon
2 garlic cloves, peeled and smashed, plus 2 cloves, minced
1 c chicken broth or water
Sea salt and pepper
2 T extra-virgin olive oil
2 T finely chopped fresh parsley
Place potatoes in colander and rinse under running water, tossing with hands until water runs clear. Drain potatoes well.
Bring potatoes, lemon juice, smashed garlic, chicken broth or water, and 1/2 tsp salt to boil in large nonstick skillet. Reduce heat to medium-low and cook, covered, until potatoes are just tender, 12 to 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 6 minutes. Off heat, stir in parsely, lemon zest, and minced garlic. Season with salt and pepper and serve.
Source: Cook's Illustrated magazine, "Summer Entertaining 2011"