Braised and Browned Red Potatoes
Creamy interior and crisp buttery crust in a single pan
Why This Recipe Works
This technique simmers potatoes in a shallow pool of water and butter to ensure they are perfectly cooked before the water evaporates, allowing them to crisp up in the remaining fat. It eliminates the need for boiling and roasting separately while delivering a rich, fondant-like texture.
Instructions
Arrange the potatoes in a single layer, cut-side down, in a 12-inch nonstick skillet. Add the water, butter, garlic, thyme, and salt, then bring to a simmer over medium-high heat. Reduce the heat to medium, cover, and simmer until the potatoes are just tender when pierced with a paring knife, about 15 minutes.
Remove the lid and use a slotted spoon to transfer the garlic to a cutting board; discard the thyme sprigs. Increase the heat to medium-high and simmer vigorously, swirling the pan occasionally, until the water evaporates and the butter starts to sizzle, 15 to 20 minutes. While the liquid reduces, mince the softened garlic to a paste and stir it into a small bowl with the lemon juice and pepper.
Continue to cook the potatoes, swirling the pan frequently, until the butter browns and the cut sides of the potatoes turn spotty brown and crisp, 4 to 6 minutes longer. Off the heat, add the chives and the garlic mixture, tossing until the potatoes are thoroughly coated. Serve immediately while the potatoes are hot and the edges are still crisp.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
