Braised Red Potatoes with Lemon and Chives SERVES 4 TO 6
RECIPE DETAILS Timeline 10 minutes to prepare ingredients and bring potatoes to simmer 15 minutes to cook potatoes covered 15 to 20 minutes to cook potatoes uncovered (mince garlic while this is happening) 5 minutes to brown and finish potatoes Essential Tools 12-inch nonstick skillet with lid (Dont try this recipe in a conventional pan; the potatoes will stick.) Substitutions & Variations If you prefer, replace the lemon juice with vinegar and finish the potatoes with another fresh herb (parsley or cilantro are particularly good choices). Add a pinch of cayenne pepper to the garlic mixture for a bit of heat. Use small red potatoes measuring about 1½ inches in diameter. 1½ pounds small red potatoes, unpeeled, halved 2 cups water 3 tablespoons unsalted butter 3 garlic cloves, peeled 3 sprigs fresh thyme ¾ teaspoon salt 1 teaspoon lemon juice ¼ teaspoon pepper 2 tablespoons minced fresh chives 1. Arrange potatoes in single layer, cut side down, in 12-inch nonstick skillet. Add water, butter, garlic, thyme, and salt and bring to simmer over medium-high heat. Reduce heat to medium, cover, and simmer until potatoes are just tender, about 15 minutes. 2. Remove lid and use slotted spoon to transfer garlic to cutting board; discard thyme. Increase heat to medium-high and vigorously simmer, swirling pan occasionally, until water evaporates and butter starts to sizzle, 15 to 20 minutes. When cool enough to handle, mince garlic to paste. Transfer paste to bowl and stir in lemon juice and pepper. 3. Continue to cook potatoes, swirling pan frequently, until butter browns and cut sides of potatoes turn spotty brown, 4 to 6 minutes longer. Off heat, add chives and garlic mixture and toss to thoroughly coat. Serve immediately. BRAISED RED POTATOES WITH DIJON AND TARRAGON Substitute 2 teaspoons Dijon mustard for lemon juice and 1 tablespoon minced fresh tarragon for chives. BRAISED RED POTATOES WITH MISO AND SCALLIONS Reduce salt to ½ teaspoon. Substitute 1 tablespoon red miso for lemon juice and 3 scallions, sliced thin, for chives. >From 100 Recipes By America'S Test Kitchen The Absolute Essentials CLASSIC RECIPES THAT REALLY MATTER _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
