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Braised Potatoes with Butter Chive Sauce

If you’re looking for a healthy summer recipe, this isn’t the recipe for you. Obi Wan says, “This is not the recipe you’re looking for. You will let this recipe pass.”

However, if you’re looking for something delicious, salty and buttery, with new potatoes – you’re going to be right at home. Pull up a chair and stay awhile!

This is a fun breakfast recipe, because it doesn’t require much more work than roasting potatoes. But considering how summer is holding onto hot weather with both hands – it’s nice to leave the oven off.

(Note: This braising technique was inspired by an America’s Test Kitchen episode. So, if you have a membership there, here’s the link.)

Braised Potatoes with Butter Chive Sauce

Braised potatoes final

Serves 2.


8-10 new potatoes, halved

2 ½ cups chicken broth, divided

2 stalks of fresh thyme (or rosemary, or parsley)

2 tablespoons unsalted butter, divided



Place the potatoes halved side down in a large frying pan. Pour 1 ½ cups of broth over the potatoes, along with a tablespoon of the butter and the fresh thyme and/or other herbs. Bring to a light boil over medium heat. Cover and reduce the heat to low, and cook for 15 minutes, or until potatoes are fork tender.

Remove cover, and let the potatoes brown. (The butter you put in originally will kick in at this point.)

Let the potatoes cook undisturbed for about 15-20 minutes. When they’re brown, place them on a plate.

Add remaining butter to the pan along with the remaining broth. Scrape up all of the lovely browned bits from the bottom of the pan.


Stir well.

Turn heat back on to medium low and let the sauce reduce for about 5-10 minutes, or until it’s about ½ cup. Add in desired amount of chives.

Serve the sauce with the potatoes.

sauce bowl

(Photos by Launie Kettler)

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