Braised Red Potatoes with Lemon

INGREDIENTS

• 1 1/2pounds small red potatoes , unpeeled, halved. Use small red potatoes measuring about 1 1/2 inches in diameter.
• 2cups water
• 3tablespoons unsalted butter
• 3garlic cloves , minced
• 3sprigs fresh thyme
• 3/4teaspoon salt
• 1teaspoon lemon juice
• 1/4teaspoon pepper

INSTRUCTIONS

• 1. Arrange potatoes in single layer, cut side down, in 12-inch nonstick skillet. Add water, butter, minced garlic, thyme, and salt and bring to simmer over medium-high heat. Reduce heat to medium, cover, and simmer until potatoes are just tender, about 15 minutes.
• 2. Remove lid and discard thyme. Increase heat to medium-high and vigorously simmer, swirling pan occasionally, until water evaporates and butter starts to sizzle, 15 to 20 minutes. 
• 3. Continue to cook potatoes, swirling pan frequently, until butter browns and cut sides of potatoes turn spotty brown, 4 to 6 minutes longer. Off heat, add lemon juice and pepper. Serve immediately. Realize you didn't make enough, because it is impossible to make enough of these potatoes.
  Adapted from America's Test Kitchen