Potatoes, Braised Red Serves 4-6

Arrange potatoes in single layer, cut side down, in 12” non-stick skillet. Add water, butter, garlic, thyme and salt and bring to simmer over medium-high heat. Reduce to medium, cover and simmer until potatoes are just tender, about 15 min. Remove lid and use slotted spoon to transfer garlic to small bowl. Discard thyme. Increase heat to medium high and vigorously simmer, swirling pan occasionally, until water evaporates and butter starts to sizzle, 15-20 min. When cool enough to handle, smash garlic 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, 4-6 min. Off heat, add garlic mix and chives and toss thoroughly. Serve immediately.

Potatoes 1 ½ pounds small red unpeeled, halved
Water 2c
Butter 3 T unsalted
Garlic 3 cloves, peeled
Thyme 3 springs fresh
Salt ¾ tsp
Lemon juice 1 tsp
Pepper ¼ tsp
Chives 2 T