Difference between revisions of "Braised Red Potatoes With Lemon And Chives"
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==Directions== | ==Directions== | ||
| − | # Arrange potatoes in single layer, cut side down, in 12-inch nonstick skillet. | + | # 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. | # 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. | # 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. | ||
Revision as of 18:43, 22 March 2014
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 |
Directions
- 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.
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.
Yield
Serves 4-6 people
Source
Amercia's Test Kitchen TV show - 2014 season
