Braised Red Potatoes with Lemon & Chives by Kendall Oberto

Braised Potatoes with Lemon & Chives by Kendall Oberto

This is the very first recipe I ever made after watching the Americas Test Kitchen TV show years and years ago. I have made a few tweaks and it continues to be one of my very favorites. It's a better choice for a smaller group (say 4-6 folks) as the success of the recipe depends on having the potatoes in a single layer in a pan with well distributed heat.


  • 1 1/2 lbs small red potatoes unpeeled, halved
  • 2 cups chicken broth
  • 3 tbsp unsalted butter
  • 3-4 garlic cloves, peeled
  • 3 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 3/4 tsp salt
  • 2 tbsp fresh lemon juice
  • 1/4 tsp pepper
  • 2 tbsp minced fresh chives


    Arrange potatoes in single layer, cut side down, in 12-inch nonstick skillet.
    Add broth, butter, garlic, thyme, rosemary, and salt and bring to a simmer over medium-high heat. Reduce heat to medium, cover, and simmer until potatoes are just tender, about 15 minutes. Remove lid and use slotted spoon to transfer garlic and herbs to cutting board. Increase heat to medium-high and vigorously simmer, swirling pan occasionally, until water evaporates and butter starts to sizzle, 15 to 20 minutes.
    When cool enough to handle, mince garlic and herbs (discarding stems) to paste. Transfer paste to bowl and stir in lemon juice and pepper. Continue to cook potatoes, swirling pan frequently, until butter browns and cut sides of potatoes turn spotty brown, 4 to 6 minutes longer.
    Off heat, add garlic mixture and chives and toss to thoroughly coat.
    Serve immediately.

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