Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Horizontal image of cooked small potatoes on a black plate on a white and black towel next to fresh herbs.

Lemon Baby Potatoes


  • Author: Shanna Mallon
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 5 servings 1x

Description

No matter what you are cooking this week, these lemon baby potatoes are the simple and quick side dish you need to make.


Scale

Ingredients

  • 1 1/2 pounds baby Dutch gold potatoes
  • 1 tablespoon plus 1/2 teaspoon kosher salt, plus more to taste
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1/4 cup homemade or low-sodium chicken stock
  • 2 tablespoons white wine
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon unsalted butter
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper, or more to taste

Instructions

  1. Cover potatoes with water in a large stockpot. Add 1 tablespoon salt, and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until tender, about 10-20 minutes.
  2. Drain potatoes in a colander. Transfer to a cutting board, and cut in half lengthwise.
  3. Heat the oil in a large skillet over medium-low heat. Add garlic and cook until soft, about 2 minutes.
  4. Add potatoes, cut sides down, and cook until golden brown, about 10 minutes.
  5. Stir in stock, white wine, and 1/2 teaspoon salt. Cook until liquid is reduced by a third, about 2 minutes.
  6. Remove from heat. Add thyme and butter, and stir until butter has melted. Stir in lemon juice. Add salt and pepper to taste.

  • Category: Vegetables
  • Method: Stovetop
  • Cuisine: Side Dish

Keywords: lemon, potato, white wine, chicken stock, garlic