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Braised Red Potatoes


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  • 1-1/2 pound small red potatoes; unpeeled, halved
  • 2 cup Water
  • 3 tablespoon unsalted butter
  • 3 garlic cloves
  • 3 sprigs fresh thyme
  • 3/4 teaspoon Salt



Step 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.

Remove lid, discard thyme, and increase heat to medium-high and vigorously
simmer, swirling pan occasionally, until water evaporates and butter starts
to sizzle, approximately 30 minutes, until liquid has evaporated and
bottom of potatoes are crusty brown.


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