Braised Red Potatoes
1-1/2 pounds small (1-1/2” dia.) red potatoes, unpeeled, halved
2 cups water
3 tablespoons unsalted butter
3 sprigs fresh thyme or ½ tablespoon dried thyme
3 garlic cloves, peeled
¾ teaspoon sea salt
1 teaspoon lemon juice
¼ teaspoon black pepper
2 tablespoons minced fresh chives or dried chives
- Arrange potatoes in a single layer, cut side down, in a 12-inch skillet. Add water, butter, thyme, garlic and salt and bring to simmer over medium-high heat. Reduce heat to medium, cover and simmer until potatoes are just tender, about 15 minutes.
- Remove lid and use slotted spoon to transfer garlic to cutting board; discard thyme. Increase heat to medium-high and vigorously simmer, swirling pan occasionally until water evaporates and butter starts to sizzle, 15 to 20 minutes. When cool enough to handle, mince garlic to paste. Transfer paste to bowl and stir in lemon juice and black pepper.
- Continue to cook potatoes, swirling pan frequently until butter browns and cut sides of potatoes turn spotty brown, 4 to 6 minutes longer. Turn off heat and add chives and garlic mixture, tossing to thoroughly coat. Ready to serve.
NOTE: This can be cooked in cast-iron skillet; however, a quality, non-stick (lighter) skillet like T-fal professional 12.5-inch pan is easier to handle when swirling. This brand has the longest lasting stick-free surface and quality manufacturing.
Red potatoes contain less starch than russet potatoes and the small size makes it for better presentation/serving.