Lemon-Garlic Potatoes

Ingredients for 4 servings:

• 750 g potatoes, small, waxy new
• 5 cloves garlic
• 4 tbsp olive oil
• ¼ liter broth
• Salt and pepper, black
• 1 lemon(s), untreated, zest and squeeze juice
• 3 sprigs of thyme, chopped
• 1 sprig(s) rosemary, picked and chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash and brush the potatoes thoroughly (if you don’t like them with the skin on, you can also peel them). Heat the oil in a large pan (there must be enough room for all the potatoes) until golden brown, then remove with a slotted spoon. Lightly fry the potatoes all over, deglaze with the stock and season with salt and pepper. Braise with the lid tightly closed over low heat for about 25 minutes, add the lemon zest, juice, rosemary and thyme and cook uncovered over high heat for about 5 minutes, until the stock has almost completely evaporated. Sprinkle the garlic over the potatoes and serve.