Thursday, October 14, 2010

Braised Fingerling Potatoes with Chives

This recipe is my adaptation of an Alice Waters recipe. The potatoes are thinly sliced and braised until they become so tender they practically melt in your mouth.

Serves 4

1 lb. fingerling potatoes, well scrubbed, peel on, sliced into 1/8" rounds
1 cup water
1/4 tsp. sea salt
1/4 c. non-dairy margarine (such as Earth Balance)
1/4 cup chopped fresh chives

Put potatoes, water and salt in a cast iron skillet. Cut a round of parchment paper to cover the potatoes. Brush one side of the parchment paper with some margarine. Dot the top of the potatoes with the rest of the margarine.

Arrange parchment paper on top of the potatoes and simmer over medium low heat for 20 minutes or until potatoes are tender. Sprinkle with chives.


Knitika said...

Oooh, I want to make this tonight. It looks so good. I have everything needed, except parchment paper. Sigh.

Anonymous said...


Nanette said...

Knitika, I was wondering if you could make it with aluminum foil? We only rarely get fingerlings in our CSA box (maybe 2 or 3 times a year) so I can justify all the Earth Balance. LOL

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