You'll Need: 10 medium potatoes (gold or red), 2 cups water, 3 Tbsp unsalted butter (cut into 4 even pieces), 1 tsp kosher salt, 3 cloves garlic (skin removed, left whole), 1 shallot (skin removed, left whole), 1 tsp fresh thyme (chopped), 1 tsp fresh lemon zest (meyer lemon is great here), 1 Tbsp olive oil, 1 Tbsp fresh lemon juice, 1 additional Tbsp unsalted butter, additional pinch kosher salt, pinch white pepper (freshly grated), 1/2 cup white wine
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| Braising the Potatoes |
How to Prepare: Wash and dry the potatoes. Cut them in half (length wise). Place the potatoes cut side down, in a large saute pan (they can touch but not overlap). Pour water over the potatoes (should cover 3/4 of the height up the potato, so the remaining tops of potatoes are not covered). Sprinkle the good pinch of salt over potatoes. Add a piece of butter in all 4 quadrants of the pan. Add the shallot and garlic to the pan. Put the pan over medium high heat and bring to a boil. Once boiling, reduce heat to simmer and cover pan with fitted lid. Simmer for 15 minutes. Remove shallot and garlic and set aside. With lid off, increase heat back to medium high heat until most of the liquid evaporates (about 15 more minutes). Add the olive oil, lemon juice and additional 1 Tbsp butter. Using a spatula, carefully move the potatoes in the pan slightly (keeping cut side down) so they can brown nicely with the oil and butter. Once they are browned (about 5 minutes) transfer potatoes to a serving platter. Over medium heat, pour the wine over the remaining brown bits in the pan. Scrape the brown bits with a spatula or wooden spoon and mix well with the wine. Dice up the garlic and shallot and add to the pan. Add the thyme and lemon zest and stir everything together. Sauce will reduce slightly (total of about 5 minutes). Spoon sauce over the potatoes. Serve and enjoy.
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