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
