Braised Red Potatoes
- 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
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.