Lemon-garlic potatoes
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ingredients
800 g potatoes 5 cloves garlic 4 tbsp olive oil 250 ml vegetable broth 1 tbsp salt 1 pinch of black pepper 1 pk lemon 1 tbsp fresh thyme 1 tbsp fresh rosemary
step
1.
Clean the peanuts, rinse with cold water and dry with a paper towel.
2.
Rinse all the garlic cloves. Cut four of them into thin slices.
3.
In a deep-bottomed pan, heat the oil and fry the garlic until golden brown. It’s best to scoop the garlic out of the pan with a ladle with holes in it and let it drain on paper towels so it doesn’t get too oily.
4.
Fry the potatoes briefly in the remaining oil in the pan.
5.
Add broth to potatoes, add salt and pepper and bring potatoes to a boil.
6.
Wash the lemon, grate the rind and squeeze out the juice.
7.
Rinse the herbs and finely chop them. Together with the lemon zest and juice, add them to the potatoes.
8.
Cook the potatoes, uncovered, on high heat for about 5 minutes to evaporate excess liquid.
9.
Slice the last garlic clove into small pieces and sprinkle over the potatoes.
