Braised Red Potatoes with Lemon and Chives

Braised Red Potatoes with Lemon and Chives


  • 1-1/2 lb small red potatoes (1-1/2” in diameter) – unpeeled & halved
  • 2 cups water
  • 3 Tbls unsalted butter
  • 3 cloves garlic – peeled
  • 2 sprigs fresh thyme
  • 3⁄4 tsp salt
  • 1 tsp lemon juice
  • 1⁄4 tsp pepper
  • 2 Tbls minced fresh chives


  1. Arrange potatoes in a single layer, cut side down in a 12” Dutch oven.
  2. Add water, butter, garlic, thyme salt and bring to simmer over medium high heat.
  3. Reduce heat to medium.
  4. Cover and simmer until potatoes are just tender – about 15 minutes.
  5. Remove lid.
  6. Use a slotted spoon to transfer garlic to cutting board.
  7. Discard thyme.
  8. Increase heat to medium high.
  9. Vigorously simmer swirlinhg pan occasionally until water evaporates and butter starts to sizzle – 15 to 20 minutes.
  10. When cool enough to handle, mince garlic into a paste.
  11. Transfer garlic paste to bowl, stir in lemon juice and pepper.
  12. Continue to cook potatoes swirling pan frequently until butter browns and cut sides of potatoes turn spotty brown – about 4 to 6 minutes longer.
  13. Remove from heat and add garlic mixture and chives.
  14. Toss to thoroughly coat.
  15. Serve immediately.

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