[CnD] Braised Red Potatoes with Lemon and Chives From Jan B

Helen Whitehead hwhitehead at cogeco.ca
Sat Aug 10 17:22:47 EDT 2019


Braised Red Potatoes with Lemon and Chives

SERVES 4 TO 6

RECIPE DETAILS

Timeline

• 10 minutes to prepare ingredients and bring potatoes to simmer

• 15 minutes to cook potatoes covered

• 15 to 20 minutes to cook potatoes uncovered (mince garlic while this is
happening)

• 5 minutes to brown and finish potatoes

Essential Tools

• 12-inch nonstick skillet with lid (Don’t try this recipe in a conventional
pan; the potatoes will stick.)

Substitutions & Variations

• If you prefer, replace the lemon juice with vinegar and finish the
potatoes with another fresh herb (parsley or cilantro are particularly good
choices).

• Add a pinch of cayenne pepper to the garlic mixture for a bit of heat.

Use small red potatoes measuring about 1½ inches in diameter.

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

1. 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 simmer until potatoes
are just tender, about 15 minutes.

2. Remove lid and use slotted spoon to transfer garlic to 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.

3. Continue to cook potatoes, swirling pan frequently, until butter browns
and cut sides of potatoes turn spotty brown, 4 to 6 minutes longer. Off
heat, add chives and garlic mixture and toss to thoroughly coat. Serve
immediately.

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 for lemon juice
and 3 scallions, sliced thin, for chives.

>From 100 Recipes

By America'S Test Kitchen

The Absolute Essentials CLASSIC RECIPES THAT REALLY MATTER



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