2 pounds small red potatoes
2 tablespoons olive oil
2 cloves garlic, minced
2 cups chicken stock
2 tablespoons lemon juice (fresh is better)
Kosher salt and pepper to taste
½ cup finely chopped scallions
Peel potatoes and place in a bowl of water so they do not discolor. Heat the oil in a large skillet that has a cover over medium-high heat, dry the potatoes and add them to the skillet. Cook for several minutes to coat the potatoes with oil. Lower the heat and add the garlic, chicken stock, lemon juice and salt and pepper to taste. Cover the pan and simmer until the potatoes are tender when pierced with the point of a knife. Place in a serving dish and keep warm.
Increase the heat in the pan and boil the cooking liquid, uncovered, until it is reduced and somewhat thickened. Add the scallions and cook a minute or so longer, then pour the sauce over the potatoes in a serving dish.