Braised Potatoes with Lemon and Chives

Red Potatoes


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

Cooking Instructions:

  1. 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.
  2. 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.
  3. 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