Braised Fingerling Potato Coins Recipes

BRAISED FINGERLING POTATOES

Braised Fingerling Potatoes image

Serve with South Gate chef Kerry Heffernan's Corned Salmon with Wilted Savoy Cabbage.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Number Of Ingredients 4

Ingredients

1 1/2 pounds fingerling potatoes, such as Ozette or Ruby Crescent
Coarse salt and freshly ground pepper
2 sprigs fresh thyme
Leek trimmings from Wilted Savoy Cabbage

Steps:

Clean potatoes under running water; transfer to a medium saucepan with enough water to cover. Season with salt and pepper and add thyme and leek trimmings. Bring to a boil over high heat; immediately reduce to a simmer and cook until potatoes are easily pierced with the tip of a sharp knife, about 15 minutes. Remove from heat and keep potatoes warm in their liquid until ready to serve; drain before serving.

BRAISED FINGERLING POTATO COINS

Braised Fingerling Potato Coins image

Provided by Melissa Roberts

Categories Potato Side Braise Bastille Day Dinner Lunch Parsley Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 (side dish) servings

Number Of Ingredients 5

Ingredients

2 pounds fingerling potatoes, peeled if desired
2 cups water
3/4 stick unsalted butter, cut into bits
3 tablespoons finely chopped flat-leaf parsley
Equipment: an adjustable-blade slicer

Steps:

Cut a round of parchment paper to fit just inside a 12-inch heavy skillet and butter one side.
Slice potatoes 1/8 inch thick with slicer. 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.

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