Braised Red Potatoes with Lemon and Chives
Creamy interiors meet crisp, buttery edges in a single pan
Why This Recipe Works
This hybrid technique simmers potatoes in salted water and butter until tender, then allows the water to evaporate so they can crisp up in the remaining fat. It delivers the best of both worlds: a melt-in-your-mouth interior and a deeply browned, savory crust.
Instructions
Combine the potatoes, water, butter, garlic, thyme, and salt in a 12-inch skillet.
Bring the liquid to a simmer over medium-high heat. Cover the pan tightly and cook until the potatoes are tender when pierced with a paring knife, 15 to 20 minutes.
Remove the lid and discard the thyme sprigs. Increase the heat to high and continue to boil until the water has completely evaporated and only the butter remains in the pan, about 5 minutes.
Adjust the heat to medium-high and cook the potatoes, cut-side down, until they are deeply browned and crisp, about 5 minutes. The butter will sizzle and brown slightly, providing a nutty aroma and a roasted texture to the skins.
Transfer the softened garlic cloves to a small bowl and mash them into a smooth paste using a fork. Gently toss the potatoes with the garlic paste, lemon juice, pepper, and chives until well coated. Serve hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 4 days.
