Name: Braised Red Potatoes with Dijon and Tarragon
Total time: 50 min
Ingredients: 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; 2 teaspoons Dijon mustard; 1/4 teaspoon pepper; 1 tablespoon minced fresh tarragon

Why This Recipe Works

For a simple, one-pot potato side dish that featured the benefits of both boiling and roasting, we had to get creative. We combined halved small red potatoes, butter, and salted water in a 12-inch skillet and simmered this mixture 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.

Before You Begin

Use small red potatoes measuring about 1 1/2 inches in diameter.

Instructions

Arrange 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.

Remove lid and use slotted spoon to transfer garlic to cutting board; discard thyme. 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 to paste. Transfer paste to bowl and stir in mustard 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 tarragon and toss to thoroughly coat. Serve immediately.