WHY THIS RECIPE WORKS:
What if you could achieve red potatoes with the creamy interiors created by steaming and the crispy browned exteriors produced by roasting—without doing either? That’s the result often promised by recipes for braised red potatoes, but they rarely deliver. To make good on that promise, we combined halved small red potatoes, butter, and salted water (plus thyme for flavoring) in a 12-inch skillet and simmered the spuds until their interiors were perfectly creamy and the water was fully evaporated. Then we let the potatoes continue to cook in the now-dry skillet until their cut sides browned in the butter, developing the rich flavor and crispy edges of roasted potatoes. These potatoes were so good that they needed only a minimum of seasoning: We simply tossed them with some minced garlic (softened in the simmering water along with the potatoes), lemon juice, chives, and pepper. Use small red potatoes measuring 1 to 2 inches in diameter. You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe.
SERVES: 4 to 6
TOTAL TIME: 50 minutes
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:
- Arrange potatoes in single layer, cut side down, in 12-inch nonstick skillet. Add water, butter, garlic, thyme sprigs, and salt and bring to simmer over medium-high heat. Reduce heat to medium, cover, and simmer until potatoes are just tender, about 15 minutes.
- Remove lid and use slotted spoon to transfer garlic to cutting board; discard thyme sprigs. Increase heat to medium-high and simmer vigorously, swirling skillet 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 skillet frequently, until butter browns and cut sides of potatoes turn spotty brown, 4 to 6 minutes. Off heat, add chives and garlic mixture and toss to coat thoroughly. Serve.
VARIATIONS:
BRAISED RED POTATOES WITH DIJON AND TARRAGON
- Substitute 2 teaspoons Dijon mustard for lemon juice and 1 tablespoon minced fresh tarragon for chives.
BRAISED RED POTATOES WITH MISO AND SCALLIONS
- Reduce salt to ½ teaspoon. Substitute 1 tablespoon red miso paste for lemon juice and 3 thinly sliced scallions for chives.
