Braised Red Potatoes with Dijon and Tarragon

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Appears in Cook's Illustrated May/June 2013

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

SERVES 4 to 6

TIME 50 minutes

Braised Red Potatoes with Dijon and Tarragon

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...

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