Food: Braised Red Potatoes with Lemon and Chives

Last week we were trying out Aereo, as we are still somehow getting by without cable.  (We had the basic channels for awhile but no longer, and even the rabbit ears are unable to pick them up.)  We ended up watching an episode of America's Test Kitchen, and as usual, they were making something that looked really good - in this case, Braised Red Potatoes with Lemon and Chives.

I just love potatoes so I am always up for any potato recipe, especially one that calls for garlic, thyme, and butter, and results in a nice, crispy outside of the potato.  I was tempted to run out and buy the ingredients right after we watched the episode, but we waited and incorporated it into our weekly menu.

The recipe is fairly easy with a short list of straightforward ingredients.  It probably takes an hour or so to make it, but there is plenty of "standing" time while things simmer and brown.  Clean up was easy too - just one small cutting board, one knife, one pan, and one lid.  No clue if they reheat well as we ate all of them that night. :)

Here's the recipe in case you want to try it.  You will probably notice from the picture above that I put in way more garlic and thyme than the recipe called for.  It came out great, so I'd say just adjust to your tastes.

Braised Red Potatoes with Lemon and Chives by America's Test Kitchen

1 1/2 pounds small red potatoes, unpeeled, halved

2 cups water

3 tablespoons unsalted butter

3 garlic cloves, peeled

3 sprigs fresh thyme

3/4 teaspoon salt

1 teaspoon lemon juice

1/4 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 garlic mixture and chives and toss to thoroughly coat. Serve immediately.