Braised Red Potatoes

Ingredients:

• 1 1/2 pounds small red potatoes, unpeeled, halved
• 2 cups water
• 3 tablespoons unsalted butter
• 3 garlic cloves, peeled and chopped
• 3 sprigs fresh thymed (or dried if you can't pickup fresh)
• 3/4 teaspoon salt
• 1 teaspoon lemon juice
• 1/4 teaspoon pepper

Directions:

1. Arrange potatoes in single layer, cut side down, in 12-inch nonstick skillet. Add water, butter, garlic, thyme, and salt and pepper 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 use slotted spoon to transfer garlic to cutting board; 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 so the potatoes don't stick to the pan, until butter browns and cut sides of potatoes turn spotty brown, 4 to 6 minutes longer. Off heat, add lemon juice.  Serve immediately.