Prep 2 mins
Cook 25 mins
- 6 new potatoes, halved (medium size)
- 3 cups chicken or 3 cups vegetable broth
- 4 garlic cloves, smashed
- 1 lemon, halved
- 1⁄2 tablespoon kosher salt
- 1⁄4 cup butter
- garlic salt (to taste)
- ground black pepper (to taste)
- In a bowl (if using microwave) or small pot on the stove combine broth, smashed garlic cloves, 1/2 of one lemon, 1/2 Tablespoon Kosher salt. Cover tightly with lid or saran wrap and bring to a simmer for 5 minutes.
- Add the halved potatoes, recover tightly and simmer until potatoes are fork tender (about 5-8 minutes depending on the size of your potatoes). Drain and discard lemon half and garlic.
- In a bowl add the butter then the potatoes, carefully swirl the potatoes around in the bowl until butter is melted and has coated all the potatoes.
- Sprinkle the garlic salt and ground black pepper (to taste). With the last half of the lemon squeeze juice (about 1 tablespoon) over the top of the potatoes and once again carefully "swirl" potatoes around in the bowl to coat.
- On a preheated greased grill or oven (on greased baking sheet for oven) at 350 degrees F place potatoes cut side down for 10 minutes, turn and cook for another 5 minutes. (watch the color of the potatoes on the grill as they may be cooked faster than the oven).
- Remove from heat and let potatoes rest 5 minutes before eating.
Lovely crisp spuds with a great "twang" from the lemon. Rather than use good broth, I used stock cubes & water to save on waste, worked a treat.
*Made for Australia/NZ Swap #38* I used baby red potatoes, and they needed almost 15 minutes to be fork tender. Followed the recipe with times and amounts. Finished in the oven @ 350*. Did bother me a tad to use 3 cups of chicken broth, then discard. They were tasty enough, brightened by last splash of lemon juice. Doubt that I would use this labor intensive method again. Thanks for posting, Chili Spice.
This was a really nice recipe, which added great flavour to the potatoes. I made the first few steps in the microwave without any problems and baked the potaoes in the oven from then on. I had large potaoes so I quarted them. I did have a lot of broth leftover from cooking the potaotes and wondered how it would go if I froze it to use again for next time, but I chickened out!!! lol This is a recipe that would go well on the grill/B.B.Q on a summers night, or for a cold winters night as a side dish. Cold tonight here and it made for a wonderful side dish the whole family enjoyed. The flavours are wonderful when the potatoes are cooked this way. Thanks CHILLI SPICE, a very nice recipe I will be serving again, all year round!