Braised Red Potatoes


1 1/2 lbs. small red potatoes, 1 1/2 "inch Diameter, halved

2 Cups water

3 Tbs. Butter

3 Sprigs fresh thyme

3/4 Tsp. Salt

1 Tsp. Fresh lemon juice

1/4 Tsp Pepper

2 Tbs. Minced Chives


Arrange potatoes in single layer, cut side down in 12" nonstick skillet.  Add water, butter, garlic, thyme 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 to cutting board; discard thyme. Increase heat to medium-high and vigerously simmer, siwshing pan occasionaly, until water evaborates and butter startes to sizzle, about 15 minutes.  When cool enough to handle, mince garlic to paste. Transfer paste to bowl, add lemon juice and pepper. Continue to cook potatoes, swirling pan frequently until butter browns the cut side of the potatoes. Turn off heat, add garlic mixture and chives and toss to coat.