Cut potatoes in half and place in dry non-stick skillet cut side down. Pour water over top of potatoes.

Add salt, thyme, garlic cloves and butter to skillet.

Heat on medium-high to bring to a boil, then cover and reduce heat to medium; cook about 15 minutes until potatoes are tender.

Take lid off, remove garlic cloves (save for later) and thyme.

Heat on medium-high for 15-20 minutes until all the liquid is evaporated and potatoes begin to sizzle.

Continue to cook for another 4-6 minutes to brown. Swirl skillet to avoid sticking.

Mince the used garlic. Mix garlic, lemon juice and pepper in a bowl.

When potatoes are brown, turn off heat. Add garlic mixture to skillet along with chives. Toss in skillet. Serve.