1 1/2 lb small potatoes, halved
2 cups water
3 tbsp unsalted butter
3 garlic cloves, peeled
3 sprigs fresh thyme
3/4 tsp salt
1 tsp lemon juice
1/4 tsp pepper
2 tbsp minced fresh chives
- Arrange potatoes in a 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 the water evaporates and the butter starts to sizzle 15 – 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 the butter browns and the 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.
Recipe Courtesy of Christine “Mima” Torres