#braisedpotatoes

braised red potatoes

Maybe 2/3rds of a bag of tiny potatoes, 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.

broiled asparagus

2 lbs thin asparagus

Enough olive oil to coat the asparagus

salt and pepper to taste

Snap off the end of each asparagus spear (about the last inch or two) and discard. 

Toss the asparagus in a roasting pan with some olive oil, salt, and pepper. 

Broil for about 10 minutes, until tender and browned, stirring/ checking the asparagus regularly. 

Lemon-shallot vinaigrette (strictly extra credit, not required at all)

2 Tbsp olive oil

1 tsp lemon zest

1 Tbsp lemon juice

1 shallot, minced

1 Tbsp fresh thyme, minced

1/4 tsp dijon mustard

salt and pepper to taste

For the vinaigrette, simply whisk together all the ingredients.

Braised red potato recipe adapted from Cooks Illustrated No. 122