Braised Red Potatoes with Lemon and Chives

By carvalhohm2

Ingredients

• 1 1/2 pounds small red potatoes with peel, halved
• 2 cups water
• 3 tablespoons butter
• 3 sprigs fresh thyme
• Salt and pepper
• 1 teaspoon lemon juice
• 2 tablespoons minced fresh herbs such as chives or parsley

Details

Servings 4
Adapted from americastestkitchen.com

Preparation

Step 1

Arrange potatoes in a single layer, cut side down, in 12-inch nonstick skillet. Add water, butter and thyme. Season with salt and pepper. Bring to a simmer over medium-high heat. Reduce heat to medium. Cover and simmer until potatoes are just tender, about 15 minutes.

Remove lid. Discard thyme. Increase heat to medium-high and vigorously simmer, swirling pan occasionally, until water evaporates and butter starts to sizzle, about 15 to 20 minutes. Stir in lemon juice.

Continue to cook potatoes, swirling pan frequently, until potatoes turn spotty brown, about 4 to 6 minutes.

Remove from heat. Add herbs and serve.