This is one of the yummiest things you can possibly make, and also one of the simplest. These cute little red potatoes are soft on the inside and browned and perfectly seasoned on the outside. They take a bit of time to cook, but you really barely have to do any work for this recipe. Next time you’re at the grocery store, grab some red potatoes and try it!
We posted this recipe once before as part of a dinner with other elements involved, but we thought it needed its own spot here because it’s so special and great. You can make this recipe using the tiny red potatoes that often come in a net bag or the kind that are a bit larger, either works well. It’s especially fun to use the tiny ones if you’re making this recipe for tiny humans :)
braised red potatoes
Maybe 2/3rds of a bag of tinies, or about 8 regular red potatoes, scrubbed and halved. Just cover the bottom of your pan, cut side down.
3 whole garlic cloves, peeled
a big pinch of dried thyme (or a couple sprigs fresh if you have it)
a big pinch of dried rosemary
1/2 to ¾ tsp salt (depending on the size/ quantity of the potatoes)
3 Tbsp Earth Balance
2 cups water
Arrange the potatoes cut side down in a well-seasoned cast iron or non-stick 12-inch skillet.
Pour in the water and add all the other ingredients to the pan.
Bring to a simmer over medium-high heat.
Reduce heat to medium and simmer, covered, for 15 minutes.
Remove the lid. Take out the garlic cloves and place them on a cutting board.
Cook the potatoes, uncovered, while the rest of the water cooks off and the bottoms of the potatoes form a nice crust (about 30 minutes).
Turn off the heat. Mince or press the garlic. Add the garlic to the pan and stir to coat the potatoes in the butter-garlic mixture. Serve immediately.
