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

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!