I love the America’s Test Kitchen and Cook’s Country series on PBS! You too?
This recipe is another in their installments of one-pot dishes. It has some simple techniques that really does pack a punch in flavor. I love the garlic paste mixture that you mix with the lemon juice and chives at the end that really gives this dish a nice flavor – I hope you enjoy it as well.
Note: I sometimes substitute the butter with duck fat. The duck fat gives it a deep, rich flavor – butter is just fine and turns out great results. If you can try the duck fat version – trust me, you will adore this dish even more!
- 1 1/2 Lbs small red potatoes (unpeeled, halved)
- 2 Cups water
- 3 Tablespoons unsalted butter
- 3 Cloves garlic (peeled)
- 3 Sprigs thyme (fresh)
- 3/4 teaspoons kosher salt
- 1 teaspoon lemon juice
- 1/4 teaspoon black pepper
- 2 Tablespoons fresh chives (minced)
- Arrange your potatoes in a single layer with the cut side down in a 12-inch non-stick skillet. Add water, butter, garlic, thyme and salt and allow to simmer over medium-high heat. Reduce the temp to medium, place a cover and allow the potatoes to simmer until they are just tender. This will take about 15 minutes.
- Remove the lid and use a slotted spoon to transfer the garlic to a cutting board; discard the thyme. Increase the heat to medium-high and bring to a vigorous simmer, swirl pan occasionally, until your water evaporates and the butter starts to sizzle. This step will take about 15-20 minutes. When your garlic is cool enough to handle, mince it into a paste. Transfer this garlic paste to a bowl and stir in the lemon juice and pepper.
- Continue to cook your potatoes, continuing to swirl the pan frequently, until the butter browns and the cut side of the potatoes turn a spotty brown, an additional 4-6 minutes. Turn off your heat, add the garlic paste mixture and chives and toss to completely coat. Serve immediately.
- Use small red potatoes that measure about 1 1/2 inch in diameter.