Braised Red Potatoes with Lemon and Chives are an easy side dish made with a few simple ingredients!
baby red potatoes
springs fresh thyme
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 cook until potatoes are just tender, about 15 minutes.
Remove lid and use slotted spoon to transfer garlic to a 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. Turn off heat, add garlic mixture and chives and toss to coat.
This recipe is from Cook’s Illustrated, May/June 2013.
- Store leftovers in the refrigerator for up to 2 days. Reheat leftovers or eat cold.
, Fat: 8.8g
, Cholesterol: 23.3mg
, Sodium: 272.3mg
, Potassium: 792.6mg
, Carbohydrates: 28g
, Fiber: 3g
, Sugar: 2.9g
, Protein: 3.5g
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.
baby red potatoes, red potatoes