Crisp Lemony Roasted Potatoes

This potato recipe comes from the fabulous Ruth Reichl and her newest book - My Kitchen Year: 136 Recipes that Saved My Life.  It's a NYT bestseller and NPR calls it one of the best books of the year.  I agree.  (Last minute Christmas idea?!) Also, this technique leads to some absolutely delicious roasted tatties, and it's easy.  What's not to like?

Smashed Lemon Roasted Potatoes

2 lb baby potatoes
3 c chicken stock
Zest of 1 lemon
2 cloves garlic, smashed
Olive oil
Sea salt

Preheat oven to 400F.

Put the potatoes in a saucepan with chicken stock, lemon zest and garlic. Bring to a boil, cover and cook for 8 minutes.

Drain potatoes, picking out the lemon zest and saving it for later.

Place potatoes on an over tray and gently flatten.  Toss with olive oil and reserved lemon zest. Roast for 40 minutes, until the potatoes are crisp, golden and irresistible.

Sprinkle with sea salt.