Braised Red Potatoes with Lemon and Chives

Published May 1, 2013. From Cook's Illustrated.

Why this recipe works:

For a simple, one-pot potato side dish that featured the benefits of both boiling and roasting, we had to get creative. We combined halved small red potatoes, butter, and salted water in a 12-inch skillet and simmered this mixture until the potatoes turned creamy and the water fully… read more

For a simple, one-pot potato side dish that featured the benefits of both boiling and roasting, we had to get creative. We combined halved small red potatoes, butter, and salted water in a 12-inch skillet and simmered this mixture until the potatoes turned creamy and the water fully evaporated. In the then-dry skillet, the potatoes and butter were left alone to fry and develop great flavor and color. Subtle aromatics like thyme and garlic balance well with last-minute additions like lemon juice.

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Braised Red Potatoes with Lemon and Chives

What if you could get the creamy interiors produced by boiling red potatoes and the browned exteriors produced by roasting—without doing either of those things?

Watch the Video

Serves 4 to 6

Use small red potatoes measuring about 1 1/2 inches in diameter.

Ingredients

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