Braised Red Potatoes with Lemon and Chives

This simple braised potato recipe yields soft and tender potatoes. The nice caramelization made me think that there would be a slight crunch, but after my first bite I remembered that they were braised. They were therefore just tender. But the flavor was nice, not just plain potatoes. The recipe calls for using small red potatoes measuring 1-1/2″ in diameter. But my supermarket was selling appropriately sized purple potatoes at half the price as red potatoes, so I went with purple. I haven’t had purple potatoes since my trip to Bolivia, which has the world’s most bountiful variety of tubers. 3-1/2 stars.

Made entirely in one pan

Made entirely in one pan

 

Rating: 3-1/2 stars.
Cost: $4
How much work? Low
How big of a mess?  Low.
Start time: 5:00. Dinner time: 6:00

Chris Kimball’s original recipe is here. The descriptions of how I prepared it today are given below:

1-1/2 pounds small red potatoes (unpeeled)
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. Cut the potatoes in half. Peel 3 cloves of garlic.
  2. Put potatoes with their cut-side down into a single layer within a 12″ non-stick skillet. Add 2 cups water, 3 tablespoons butter, 3 whole, peeled garlic cloves, 3 sprigs of thyme, and 3/4 teaspoon salt. Once it has reaches a simmer over medium-high burner, turn down to medium heat and simmer (covered) for 15 to 20 minutes until the potatoes just become tender.
  3. Uncover and move garlic cloves to a cutting board using a slotted spoon, Throw away the thyme sprigs. Turn up burner to medium-high and vigorously simmer (occasionally swirling the pan) for another 15 to 20 minutes until the water evaporates (the butter will start to sizzle)
  4. Meanwhile, once the garlic becomes cook enough to handle, mince it into a paste. Add to serving bowl, stirring in lemon juice and 1/4 teaspoon pepper. Mince chives and set aside until the last step.
  5. Continue to cook for 4 to 6 minutes more, swirling pan, until the butter browns and the cut side of the potatoes becomes spotty brown. Remove to serving bowl.  Stir in chives and toss until combined. Serve.

 

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4 Responses to Braised Red Potatoes with Lemon and Chives

  1. Jonny Rashid says:

    I make this recipe all the time. It’s amazing how creamy the potatoes are, and I just some crisp in them if I wait long enough when I am sizzling them in the butter.

  2. Katie C. says:

    They look good but do you think I could cut back on the butter a little? Three tablespoons is a lot for four servings.

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