Braised Red Potatoes with Lemon and Chives

Braised Red Potatoes with Lemon and Chives offer a delightful twist to traditional potato recipes, providing a balance between creamy interiors and crispy, browned exteriors. By simmering the halved small red potatoes in butter and salted water, their interiors turn perfectly creamy, while the water evaporates, allowing the potatoes to brown in the butter for a rich, roasted flavor. The addition of garlic, lemon juice, chives, and pepper adds a burst of refreshing and aromatic taste to this delectable side dish. These crispy, creamy potatoes are easy to make and will complement any meal, adding a touch of elegance and sophistication to the dining experience.

SERVES 4 TO 6

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:

1. Arrange the halved red potatoes in a single layer, cut side down, in a 12-inch nonstick skillet. Add water, butter, garlic, thyme sprigs, and salt to the skillet and bring to a simmer over medium-high heat. Reduce the heat to medium, cover the skillet, and simmer the potatoes until they are just tender, approximately 15 minutes.
2. Remove the lid and use a slotted spoon to transfer the garlic to a cutting board. Discard the thyme sprigs. Increase the heat to medium-high and simmer the mixture vigorously, swirling the pan occasionally, until the water evaporates and the butter starts to sizzle, which takes about 15 to 20 minutes. Once the garlic is cool enough to handle, mince it into a paste and transfer it to a bowl. Stir in the lemon juice and pepper to create the garlic mixture.
3. Continue to cook the potatoes in the skillet, swirling the pan frequently, until the butter browns, and the cut sides of the potatoes turn spotty brown, which takes approximately 4 to 6 minutes longer. Remove the skillet from heat, add the minced fresh chives and garlic mixture, and toss the potatoes to coat them thoroughly. Serve the delicious Braised Red Potatoes with Lemon and Chives.

VARIATIONS:

Braised Red Potatoes with Dijon and Tarragon

• Substitute 2 teaspoons Dijon mustard for lemon juice.
• Use 1 tablespoon minced fresh tarragon in place of chives.

Braised Red Potatoes with Miso and Scallions

• Reduce the salt to ½ teaspoon.
• Replace the lemon juice with 1 tablespoon red miso.
• Use 3 thinly sliced scallions instead of chives.

TIPS:

• Choose small red potatoes, measuring about 1½ inches in diameter, for best results. This size ensures even cooking and a pleasing texture.
• When simmering the potatoes, ensure they are arranged in a single layer, cut side down, in the skillet to allow for even cooking and browning.
• Use a slotted spoon to transfer the garlic to the cutting board when it becomes tender, and discard the thyme sprigs. This will avoid overcooking the garlic and allow you to create a smooth garlic paste for seasoning.
• Be patient during the simmering and browning process. The potatoes need time to cook thoroughly, absorb flavors, and achieve the desired crispy, browned exterior.
• Customize the dish with variations that suit your taste preferences. The suggested variations with Dijon and tarragon or miso and scallions provide exciting alternatives to the lemon and chive combination.