Lemon Butter Potatoes

These buttery potatoes are just incredible--they get this nice crust on the outside, golden and crispy on the bottom, and soft and creamy on the inside.  My husband, who thinks he doesn't like lemon, just raves about these.  Baking them in a pool of broth really makes the potatoes get so lovely and tender.  Plus the lemon and butter are great complementary flavors that give the potatoes some nice depth of flavor.

Lemon Butter Potatoes

Number of Servings: 4-6
Time to Prepare: 1 hour 20 minutes

• 1 1/2 to 2 pounds Yukon gold potatoes (you want them all similar in size and about 2" in diameter--you can halve or quarter them if needed)
• 2 cloves garlic, minced
• 1 cup chicken broth
• salt
• pepper
• 2 Tbsp butter
• 1 to 2 Tbsp lemon juice
• parsley

Preheat oven to 400 degrees. 

Peel and wash potatoes and place in a single layer in a 2 1/2 quart casserole dish.  Heat broth and stir in garlic, then pour into casserole dish.  Sprinkle potatoes with salt and pepper.  Place a tiny slice of butter on top of each potato. 

Bake for 50 to 60 minutes, until they pierce easily with a fork and most of the liquid is evaporated.  Sprinkle with lemon juice and parsley.

Source: adapted from Kayotic Kitchen
Produce Used: Gold potato, garlic, lemon