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One-Pan Braised Red Potatoes
Small red potatoes braise cut-side down in a single skillet with water, butter, whole garlic cloves, and thyme sprigs until tender. Once the water evaporates, the remaining butter browns and sears the flat sides of the potatoes to a deep gold without any flipping needed. The garlic softens in the same liquid and mashes into a rough paste that coats every piece along with minced chives and a squeeze of lemon. One pan, 50 minutes, four servings — nothing to drain or transfer.
Equipment
- Skillet
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
- 1Arrange the halved potatoes in a single layer, cut side down, in a 12-inch nonstick skillet. Pour in the water, then add the butter, whole garlic cloves, thyme sprigs, and salt. Bring the liquid to a simmer over medium-high heat.
- 2Reduce the heat to medium, cover the skillet, and simmer until the potatoes are just tender, about 15 minutes.
- 3Remove the lid and use a slotted spoon to transfer the garlic cloves to a cutting board. Remove and discard the thyme sprigs.
- 4Increase the heat to medium-high and simmer vigorously. Swirl the pan occasionally until the water completely evaporates and the butter begins to sizzle, 15 to 20 minutes. Don't rush this step; it's essential for building a crispy crust.
- 5Mash the cooled garlic cloves into a fine paste on your cutting board. Mashing the cooked garlic creates a sweet, mellow paste that coats the potatoes evenly. Transfer the paste to a small bowl and stir in the lemon juice and black pepper.
- 6Continue cooking the potatoes in the skillet, swirling frequently, until the butter browns and the cut sides of the potatoes develop dark brown spots, 4 to 6 minutes longer.
- 7Remove the skillet from the heat. Add the garlic mixture and fresh chives, tossing well to thoroughly coat the potatoes before serving.
Notes
- Variation: For a French-inspired twist, substitute 2 teaspoons of Dijon mustard for the lemon juice and 1 tablespoon of minced fresh tarragon for the chives.
- Technique: This one-pan method braises the potatoes until soft, then sears them in the remaining butter for a creamy interior and a browned, flavorful crust.
- Storage: Keeps in the fridge for up to 4 days in an airtight container. Reheat in a skillet over medium heat to restore the crispy edges.