Cooking potatoes is a delicate process. Although potatoes are a versatile ingredient with uses in many different recipes, cooking them perfectly is not as easy as it may seem. You can scallop them, boil them and fry them. Though there are many different ways to prepare potatoes, it’s hard to get the best of all worlds. If you boil potatoes, they will be nice and soft but maybe a little bit too straightforward. If you cut them thin and cook them, they may dry out or get too crispy. Fortunately, there’s a way to have your potatoes and eat them too by braising them.
This recipe for braised red potatoes with lemon and chives will lead to a delicious side dish for you and your family.
Here’s what you’ll need:
- 1 1/2 pounds of small red potatoes
- 2 cups of water
- 3 tbsp of unsalted butter
- 3 peeled garlic cloves
- 3 sprigs of fresh thyme
- 3/4 tsp of salt
- 1 tsp lemon juice
- 1/4 tsp of pepper
- 2 tbsp of minced chives
- Here are the steps:
1. First, take your potatoes and cut them in half. Get a 12-inch nonstick skillet and put your potatoes down in a single layer with the cut side down. Next, add your water along with butter, garlic, thyme and salt. Simmer the entire mixture over medium-high heat. After that, turn the heat down to medium, cover the pan and simmer it until the potatoes are tender (about 15 minutes).
2. After that, lift the lid and use a slotted spoon to take the garlic out of the pan and put it on a cutting board and get rid of the thyme. Turn the heat back up to medium-high and keep simmering the mix and swirling the pan. After 15-20 minutes, the water will evaporate and the remaining butter starts to sizzle.
3. Once the garlic is cool enough, mince it into a paste, add the paste to a bowl and stir in lemon juice and pepper.
4. Finally, keep cooking the potatoes and swirling the pan until the butter and the potatoes turn brown (about four to six minutes). Turn the heat off, add the garlic mixture and combine. Be sure to serve it while it’s still hot!
The trick of the recipe is in cooking the potatoes thoroughly at first without them falling apart. Still, trying this with russet potatoes might lead to them falling apart. Enjoy!
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