Braised Red Potatoes With Lemon And Chives - Revision history

Dlk: /* Source */

2019-12-31T13:27:10Z

Source

Dlk at 18:43, 22 March 2014

2014-03-22T18:43:55Z

Dlk at 18:42, 22 March 2014

2014-03-22T18:42:14Z

Dlk: Created page with "==Ingredients== {| |align=right|1½ |pounds small red potatoes, unpeeled, halved |- |align=right|2 |cups water |- |align=right|3 |tablespoons unsalted butter |- |align=r..."

2014-03-22T18:31:56Z

Created page with "==Ingredients== {| |align=right|1½ |pounds small red potatoes, unpeeled, halved |- |align=right|2 |cups water |- |align=right|3 |tablespoons unsalted butter |- |align=r..."

New page

==Ingredients==
{|
|align=right|1½
|pounds small red potatoes, unpeeled, halved
|-
|align=right|2
|cups water
|-
|align=right|3
|tablespoons unsalted butter
|-
|align=right|3
|garlic cloves, peeled
|-
|align=right|3
|sprigs fresh thyme
|-
|align=right|¾
|teaspoon salt
|-
|align=right|1
|teaspoon lemon juice
|-
|align=right|¼
|teaspoon pepper
|-
|align=right|2
|tablespoons minced fresh chives
|}

==Directions==

# Arrange potatoes in single layer, cut side down, in 12-inch nonstick skillet. (Use 10-inch nonstick skillet when making ½ recipe.) 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.
# 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.
# 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 garlic mixture and chives and toss to thoroughly coat. Serve immediately.

Serves 4-6 people

← Older revision		Revision as of 13:27, 31 December 2019
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	Amercia's Test Kitchen TV show - 2014 season		Amercia's Test Kitchen TV show - 2014 season
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 ==Directions==
-# Arrange potatoes in single layer, cut side down, in 12-inch nonstick skillet. (Use 10-inch nonstick skillet when making &frac12; recipe.)  Dissolve salt in water.  Add salted water, butter, garlic, and thyme to skillet and bring to simmer over medium-high heat. Reduce heat to medium, cover, and simmer until potatoes are just tender, about 15 minutes.
+# Arrange potatoes in single layer, cut side down, in 12-inch nonstick skillet.  Dissolve salt in water.  Add salted water, butter, garlic, and thyme to skillet 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. 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.
 # 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 garlic mixture and chives and toss to thoroughly coat. Serve immediately.

@@ Line 1: / Line 1: @@
 ==Ingredients==
 {|
@@ Line 31: / Line 32: @@
 ==Directions==
-# Arrange potatoes in single layer, cut side down, in 12-inch nonstick skillet. (Use 10-inch nonstick skillet when making &frac12; recipe.)  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.
+# Arrange potatoes in single layer, cut side down, in 12-inch nonstick skillet. (Use 10-inch nonstick skillet when making &frac12; recipe.)  Dissolve salt in water.  Add salted water, butter, garlic, and thyme to skillet 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. 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.
 # 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 garlic mixture and chives and toss to thoroughly coat. Serve immediately.
 Serves 4-6 people