Braised red potatoes with lemon and chives from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well with 700 Foolproof Recipes (page 307) by America's Test Kitchen Editors

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Notes about this recipe

  • innerharbors on April 18, 2025

    Liked the results a lot but this tested the limits of my aged nonstick pan and about half of the crispy bits stuck to the surface. Overall good and will try again when I have a new pan.

  • SpatulaClark on April 20, 2020

    Nice technique and timing guidelines. Resulted in perfectly cooked potatoes with crispy flat ends! Had some longer potatoes too, so cut them into thirds - no problem aside from visual difference.

  • coryelizabeth on June 27, 2017

    These potatoes are unbelievably delicious. I recommend going heavy on the lemon, and fresh chives take this over the top. A real keeper!

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