Braised Red Potatoes with Miso and Scallions

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 miso paste.

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Serves 4 to 6

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

Ingredients

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