Monday, July 18, 2016

Braised Potatoes

I didn't realize braised potatoes was a thing that was kind of frustrating to get "just right" until I watched an episode about them on Americas Test Kitchen. Turns out the trick is to boil them with the butter, so when the water evaporates, the butter that's left will sizzle and brown the bottoms. I thought heck, might as well give it a try!

Who am I kidding, though. It's from America's Test Kitchen. As if they'd give me a recipe that wasn't tested a bajillion times with ensured quality. 

You must try these! They are extremely easy and actually cook up pretty fast. I especially like them in the summer time as opposed to roasted potatoes so I'm not turning on the oven. The bottoms of the potatoes can be a darker brown than this when they're done, but these were great for me! (There's also no chives in this picture so they don't look very pretty)

What you will need:
  • 12" non stick skillet (I've used non stick, giant pot and everything in between and it's all worked out great)
  • Baby red potatoes about 1-1/2" in size, halved
  • 2 C water (or enough to fill the skillet up until just the tippy tops of the potatoes are peeking out)
  • 3 T unsalted butter
  • 3 garlic cloves, peeled
  • 3 sprigs fresh thyme (made them without as well. Still great!)
  • 3/4 tsp. salt
  • Arrange potato halves with cut side down around in the non stick skillet
  • Add water and salt
  • Add butter
  • Add garlic cloves whole
  • Bring to simmer over medium-high heat
  • Once it's simmering, reduce heat to medium and cover with a lid
  • Let it simmer some more until it's just tender (about 15 minutes)
  • Remove lid and remove thyme and garlic to set aside
  • Keeping the lid off, allow the potatoes to continue simmering back at medium high heat, swirling pan occasionally until the water has evaporated and you can hear a "sizzle" sound from the butter started to work its magic (this will take about another 10 minutes)
  • When garlic has cooled, mince into a paste and mix with 1 tsp lemon juice, 1/4 tsp pepper and 2 T chives (or you can use whatever seasonings you have around that you want to try out!)
  • Check the bottoms of the potatoes and when they're a deep golden brown color they're done! Toss them around with the garlic/lemon paste or whatever seasonings you've chosen

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