Braised Fingerling Potato Coins
Serves: 8
Prep Time:
Cook Time:
Total Time:
So delicious and absolutely simple, especially if you have a mandoline. I used fingerlings from the farmer's market, and they had a delightful light orange hue. Very buttery and rich.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 pounds | fingerling potatoes, peeled if desired |
| 1 1/2 cups | water |
| 3/4 stick | unsalted butter, cut into bits |
| 3 tablespoons | finely chopped flat-leaf parsley |
| equipment: an adjustable-blade slicer |
Directions:
Cut a round of parchment paper to fit just inside a 12-inch heavy skillet and butter one side. You will place this over the top of the potatoes.
Slice potatoes 1/4 inch thick with slicer (I used a knife). Arrange in skillet. Add water, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Dot top with butter. Cover potatoes with parchment, buttered side down, and briskly simmer until tender and most of liquid has evaporated, 30 to 35 minutes. Serve sprinkled with parsley.
Source: epicurious.com
