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ATK braised red potatoes

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I saw these on a recent episode and knew I had to try them. They were a hit and very simple to make. I think next time I will add some rosemary. They take about 45 mins and are low maintenance so it's a perfect recipe to get going on stove while you grilling.

Browning them at the end makes them crispy on that side while the rest of the potato is creamy.

I would highly recommend making these.



1 1/2 Lbs small red potatoes (unpeeled, halved)2 Cups water3 Tablespoons unsalted butter3 Cloves garlic (peeled)3 Sprigs thyme (fresh)3/4 teaspoons kosher salt1 teaspoon lemon juice1/4 teaspoon black pepper2 Tablespoons fresh chives (minced)


Use small red potatoes that measure about 1 1/2 inch in diameter.


Step 1-Arrange your potatoes in a single layer with the cut side down in a 12-inch non-stick skillet. Add water, butter, garlic, thyme and salt and allow to simmer over medium-high heat. Reduce the temp to medium, place a cover and allow the potatoes to simmer until they are just tender. This will take about 15 minutes.

Step 2-Remove the lid and use a slotted spoon to transfer the garlic to a cutting board; discard the thyme. Increase the heat to medium-high and bring to a vigorous simmer, swirl pan occasionally, until your water evaporates and the butter starts to sizzle. This step will take about 15-20 minutes. When your garlic is cool enough to handle, mince it into a paste. Transfer this garlic paste to a bowl and stir in the lemon juice and pepper.

Step 3-Continue to cook your potatoes, continuing to swirl the pan frequently, until the butter browns and the cut side of the potatoes turn a spotty brown, an additional 4-6 minutes. Turn off your heat, add the garlic paste mixture and chives and toss to completely coat. Serve immediately.

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