Ingredients

• 1.5 lb. mini red potatoes
• fresh thyme
• 1/2 stick butter
• 3 garlic cloves, peeled
• 1/2 lemon
• 2 cups water
• 3/4 tsp. salt
• 1/4 pepper
• 2 tbsp. chopped chives

Method

1. wash and dry the red potatoes, then cut them in half
2. put the potatoes cut side down into a pan on the stove, making sure they all lay flat
3. pour in the water, adder the butter, garlic, salt, and thyme. then heat up the stove
4. get everything to a simmer
5. put a lid on the pan and turn down the heat to medium, letting the potatoes cook for 15 minutes
6. take the garlic and the thyme out, setting the garlic to the side to save it for later and discarding the thyme
7. keep the lid off and turn the heat up to medium high
8. stir and cook the potatoes for about 15 minutes, or until the water is gone and only the butter is left
9. chop up the chives
10. put a pinch of salt into the small bowl of garlic and mush them into a paste
11. add lemon juice and pepper into the garlic and stir
12. once only the butter is left in the pan, turn down the heat
13. stir and cook the potatoes for 5-6 minutes, or until the bottoms are crisp
14. serve the potatoes on a plate, and top them with some lemon garlic paste, chives, and a dash of salt before you enjoy!