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Braised Red Potatoes
These small red potatoes cook entirely in one skillet for a side dish that is tender on the inside and deeply browned on the outside. The method starts with a gentle simmer in water and butter to soften the potatoes. As the water evaporates, the remaining butter browns and sears the cut sides to a crisp finish. A quick toss with mashed garlic, fresh chives, and a squeeze of lemon juice adds bright flavor right before serving.
Ingredients
- 1½ pounds small red potatoes, unpeeled, halved
- 2 cups water
- 3 tablespoons unsalted butter
- 3 garlic cloves, peeled
- 3 sprigs fresh thyme
- ¾ teaspoon salt
- 1 teaspoon lemon juice
- ¼ teaspoon pepper
- 2 tablespoons minced fresh chives
Instructions
- 1Place the halved potatoes cut side down in a single layer inside a 12-inch nonstick skillet.
- 2Pour in the water, then add the butter, whole garlic cloves, thyme sprigs, and salt.
- 3Bring the liquid to a simmer over medium-high heat.
- 4Lower the heat to medium, cover the skillet, and simmer for about 15 minutes until the potatoes are just tender.
- 5Take off the lid and use a slotted spoon to move the garlic cloves to a cutting board.
- 6Remove and discard the thyme sprigs from the skillet.
- 7Turn the heat back up to medium-high and simmer vigorously.
- 8Swirl the pan occasionally until the water completely evaporates and the butter begins to sizzle, which takes 15 to 20 minutes.
- 9Mash the cooled garlic cloves into a fine paste on your cutting board.
- 10Move the garlic paste to a small bowl and mix it with the lemon juice and black pepper.
- 11Keep cooking the potatoes in the skillet, swirling frequently, for 4 to 6 minutes until the butter browns and the cut sides of the potatoes develop dark brown spots.
- 12Remove the skillet from the heat, pour in the garlic mixture and fresh chives, toss well to coat, and serve right away.