Braised Red Potatoes with Lemon and Chives
  • 1½ lbs small red potatoes, halved
  • 2 cups water
  • 3 tbsp butter
  • 3 garlic cloves
  • 3 sprigs fresh thyme (I confess I used dried)
  • ¾ tsp salt
  • 1 tsp lemon juice
  • ¼ tsp pepper
  • 2 tbsp minced fresh chives
  1. Arrange the potatoes cut side down in a 12 inch nonstick skillet. Add water, butter, garlic, thyme and salt and bring to a simmer over medium high heat. Cover and reduce heat to medium and cook for 15 minutes.
  2. Remove the lid and take out the garlic, reserving. Turn the heat up to medium high and swirl the pan around. Cook until the water evaporates, about 15 minutes. Cook until the sides of the potatoes are spotty brown, about 4-6 minutes.
  3. Mash the garlic into a paste and mix with lemon juice and pepper.
  4. Take potatoes off the heat and add the garlic mixture and chives and toss to coat.
Recipe by Putting It All On The Table at