Braised Fingerling Potatoes in Browned Butter

• 1

  Place butter in a large skillet.

• 2

  Wash potatoes and pat dry. Leave potatoes whole or cut in halves depending on size, and place in skillet in a single layer.

• 3

  Add water and bring just to a boil; reduce heat and simmer covered for about 15 minutes or until potatoes are tender.

• 4

  Remove cover from skillet increase heat to medium-high and continue to simmer until the water has evaporated.

• 5

  Continue to cook stirring frequently until butter browns and coats the potatoes.

• 6

  Stir in lemon juice and sprinkle with fresh chives if desired. Serve warm.

Notes

• !

  Cut any large potatoes in half if necessary for more uniform sizes. You do not need to stir much until the water is mostly evaporated.