Summary

Ingredients

• 750 g potato (s), small, waxy new ones
• 5 cloves garlic
• 4 tablespoon olive oil
• 0.25 liter ¼ broth
• Salt and pepper, black
• 1 lemon (s), untreated, grate the zest and squeeze out the juice
• 3 sprigs thyme, chopped
• 1 sprig rosemary, plucked and chopped

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Instructions

1. Wash and brush the potatoes thoroughly (if you don`t like them with their skin on, you can peel them)
2. Do not heat the oil too hot in a large pan (there must be space for all the potatoes). Fry the garlic until golden and remove with a slotted spoon.
3. Sear the potatoes all around, deglaze with the stock and season with salt and pepper. With the lid tightly closed, simmer 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 broth has almost completely evaporated.
4. Sprinkle the garlic over the potatoes and serve.