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Sunday, January 18, 2015

America's Test Kitchen was Right - Braised Red Potato


Well, they were right again.  America's Test Kitchen recommended cooking the braised red potato recipe in a non-stick fry pan.  Their recommendation is the T-Fal pan.  I resisted.  First I tried it in cast-iron.  Then I tried it in a stainless Revereware pan.  Both times I left the best brown bits on the bottom of the pan.

So I finally gave in and bought the professional T-Fal 10 inch (they recommend 12 inch) pan.

The 10 inch is a bit crowded, but it works.


Begin with 1 1/2 pounds of red potatoes.  
Wash them and halve them and put them cut-side down in the pan.
(The ones that are not cut-side down are actually the middle third of largish potatoes.)

Add three cloves of garlic and 2  cups of water.


 Then three tablespoons of butter and a bit of salt.

Cover and cook until the potatoes are done.

Remove the garlic to a small bowl.

Then uncover to continue cooking to evaporate the water.

Mash the garlic in a small bowl.  
Add 1 teaspoon of lemon juice and a bit of chives (or onion tops) and black pepper.
Put on top of the potatoes before serving.


Gotta admit it.  They are right.  The non-stick pan makes for a better potato.

You can find the original post with the Farberware pan here:http://muddleaged.blogspot.com/2014/09/braised-red-potato-americas-test.html

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