The recipe for these potatoes was in the latest Issue of Cook's Illustrated and upon seeing the picture and reading Dan Souza's narrative about why it's awesome, I knew I had to make it immediately. For one thing, lemon and potato isn't a combination that you see often, but I've never met a lemon I didn't like (or a potato for that matter). Also, Jake is currently avoiding carbs, so I knew I wouldn't have to share the final product. I'm a really amazing and thoughtful wife. But thank goodness for my devious plans because the potatoes were delicious! I happily ate all of them in just a couple of sittings. I can't wait for the next holiday to come because I'm breaking this recipe out as a side dish to share. What is the next holiday? Earth Day? That works. I'll plant a garden with Lily and then come inside to cook some of Earth's bounty.
Speaking of gardens, Jake is making me a raised bed this year (despite my lack of willingness to share my food with him) and I can't wait to fill it up with plants. The only problem is that our yard is a deer super highway between a big farm and woods. Suggestions for keeping deer away from gardens would be much appreciated!
Braised Potatoes with Lemon and Scallions
1 1/2 pounds small red potatoes, washed and halved 2 cups water 3 tablespoons unsalted butter 3 garlic cloves, peeled 3 sprigs fresh thyme 3/4 teaspoon salt Juice of 1/2 a lemon 1/4 teaspoon pepper 2 tablespoons minced fresh scallions
Arrange the potatoes in a single layer, cut side down, in a large non-stick skillet. Add the water, butter, garlic, thyme, and salt and bring to a simmer. Cover and simmer over medium heat for 15 minutes.
Remove the lid and carefully remove (and save) the garlic. Discard the thyme. Increase the heat to high and simmer until the water evaporates, swirling the pan often to keep the potatoes from sticking. This takes about 15 minutes.
Mince the garlic until it is a paste and stir together with the lemon juice and pepper.
Continue cooking the potatoes until the butter browns and the cut side of the potatoes have brown spots (about 5 minutes). Remove from heat and toss in the garlic mixture and the scallions. Serve immediately.
Source: Adapted from Cook's Illustrated, May/June 2013