Braised Red Potatoes with Lemon and Chives from America’s Test Kitchen Season

For a simple, one-pot potato side dish that featured the benefits of both boiling and roasting, we had to get creative. We combined halved small red potatoes, butter, and salted water in a 12-inch skillet and simmered this mixture until the potatoes turned creamy and the water fully evaporated. In the then-dry skillet, the potatoes and butter were left alone to fry and develop great flavor and color. Subtle aromatics like thyme and garlic balance well with last-minute additions like lemon juice.

Use small red potatoes measuring about 1 1/2 inches in diameter.
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1 1/2 lbs. small red potatoes, unpeeled, halved
2 cups water
3 tablespoons unsalted butter|
3 garlic cloves, peeled
3 sprigs fresh thyme
3/4 teaspoon salt
1 teaspoon lemon juice
1/4 teaspoon pepper
2 tablespoons minced fresh chives

Arrange potatoes in single layer, cut side down, in 12-inch nonstick skillet. Add water, butter, garlic, thyme, 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 pepper.

Continue to cook potatoes, swirling pan frequently, until butter browns and cut sides of potatoes turn spotty brown, 4 to 6 minutes longer. Off heat, add garlic mixture and chives and toss to thoroughly coat. Serve immediately.  Serving Size: 4

Terry’s notes:

i believe I posted this the other day but I made them last night and they were fabulous! Okay, Aside from the fact that they have nicely brown crispy bits that make them good the BEST is the garlic.

The garlic is cooked until soft in the water, then after 15 minutes it is wonderfully sweet and so soft. I put the cooked garlic into a little cup, mashed it up and added a teaspoon of lemon juice. A bit of salt and pepper. It’s wonderful on the potatoes but it’s going to be great on steamed green beans or broccoli. I liked the SteamFresh brand green beans and brussels sprouts since you just put the bag in the microwave five minutes and they are cooked. I usually then pop them into some butter and season. Tonight I’m doing them but I’m going to use the soft garlic and lemon.