Cookaholics Bulletin Board

I had my doubts that this recipe, from the ATK television show two weeks ago, would work. Midway through the process I thought that the water would never cook down and the potatoes would never get crispy. So much for my doubt....close to the best potatoes I ever served. Here is the link https://www.americastestkitchen.com/recipes/7384-braised-red-potatoes-with-lemon-and-chives#

If those are ones done in a skillet, I've made them with various herbs and spices depending on what I had on hand. They were always yummy.

They are the ones done in a skillet and I have thought I would experiment with other herbs next time.

Interesting. I obsessively record and watch every episode of ATK and I have not seen this one.
But I followed the link and watched the video.
The potatoes look simply amazing and I will have to make them this week sometime since I've never met a potato I didn't like.

Linda, they are amazing...just don't get discouraged half way through when the water is still half way up the sides of the potatoes. Once it dissipates, it goes quickly to crispy.

I tried these tonight having found the recipe on another site. They were quite tasty! I used very small potatoes and they were done a lot sooner than expected, which led to some last min scrambling.

--Lisa

This recipe is certainly one my thirteen favorites from CI in 2013.

It is best done with correctly sized potatoes, but it works OK with larger red potatoes that need to be quartered if that is all you have.

The Dijon and tarragon variation is nice.

Because of work schedules I have had to do a "make ahead" hack and turn off the heat for a while during the cover off stage and come back to it. Not ideal, but it doesn't ruin the dish either.

Good to know about make ahead possibility, Jim