Braised Red Potato - America's Test Kitchen recipe

America's Test Kitchen made a braised red potato recipe.  We have beautiful red potatoes this year, so this seemed like a good one to try.  The name of the potato is Sangre.  They are larger than we expected.

You can find the original recipe at:  http://www.kcet.org/living/food/the-public-kitchen/weekend-recipe-braised-red-potatoes.html

Braised Red Potatoes with Lemon and Chives
Serves 4 to 6

1 1/2 pounds small red potatoes, unpeeled, halved
2 cups water
3 tablespoons unsalted butter
3 garlic cloves, peeled
3 sprigs fresh thyme
3/4 teaspoon salt
1 teaspoon lemon juice
1/4 teaspoon pepper
2 tablespoons minced fresh chives

Of course, I made substitutions - green onion for chives - parsley for thyme.

The halved red potatoes were placed face down in a pan with water, butter, cloves of garlic, parsley, salt, and boiled until the water boiled away and the potatoes began to brown.  

After they are browned, add the mashed garlic, lemon juice, green onion, pepper.

ATK recommends a non-stick pan, but since I don't believe in them, I had to use my stainless steel pot.  They began sticking in the end and I did not let them brown as much as one might hope.

They were very creamy -  not what we expected.  And delicious!