Braised Red Potatoes with Dijon and Tarragon
February 23, 2019
This Braised Red Potatoes with Dijon and Tarragon recipe is a simple, one-pot potato side dish that features the benefits of both boiling and roasting. The halved small red potatoes, butter, and salted water are simmered in a skillet until the potatoes turned creamy and the water fully evaporated. In the then-dry skillet, the potatoes and butter were left alone to fry and develop great flavor and color. Subtle aromatics like thyme and garlic balance well with last-minute additions like Dijon mustard.
- Prep: 5 mins
- Cook: 30 mins
- Yields: 4 - 6 Servings
Directions
1Arrange potatoes in single layer, cut side down, in 12-inch nonstick skillet. Add water, butter, garlic, thyme, and salt and bring to simmer over medium-high heat. Reduce heat to medium, cover, and simmer until potatoes are just tender, about 15 minutes.
2Remove lid and use a slotted spoon to transfer garlic to cutting board; discard thyme. Increase heat to medium-high and vigorously simmer, swirling the pan occasionally, until water evaporates and butter starts to sizzle, 15 to 20 minutes. When cool enough to handle, mince garlic to paste. Transfer paste to bowl and stir in mustard and pepper.
3Continue 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 tarragon and toss to thoroughly coat. Serve immediately.
Note
1Use small red potatoes measuring about 1½ inches in diameter.
Recipe from Cooks Illustrated, Published May 2013.
0 Reviews
This site uses Akismet to reduce spam. Learn how your comment data is processed.
