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baby red potatoes
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Braised Red Potatoes with Lemon and Chives

Braised Red Potatoes with Lemon and Chives are an easy side dish made with a few simple ingredients!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 200kcal
Author Ashley C.

Ingredients

  • 1 ½ pounds baby red potatoes halved
  • 2 cups water
  • 3 tablespoons unsalted butter
  • 3 garlic cloves peeled
  • 3 springs fresh thyme
  • ½ teaspoon salt
  • 1 teaspoon lemon juice
  • ¼ teaspoon pepper
  • 2 tablespoons minced fresh chives

Instructions

  • 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.

Notes

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. 

Nutrition

Calories: 200kcal | Carbohydrates: 28g | Protein: 3.5g | Fat: 8.8g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 23.3mg | Sodium: 272.3mg | Potassium: 792.6mg | Fiber: 3g | Sugar: 2.9g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg