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!

Recipe:

Braised Red Potatoes with Lemon and Chives

My adaption of the Great recipe from Public Television's America's Test Kitchen

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Prep Time 5 minutes mins

Cook Time 35 minutes mins

Servings 4

Ingredients

  

• 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

Instructions

 

• 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.

Notes

Use small red potatoes that measure about 1 1/2 inch in diameter.

Adapted from America's Test Kitchen