Friday, November 21, 2008

Braised Fingerling Potato Coins

***This is another yummy side dish that I found flipping through the pages of Gourmet magazine (October 2008 issue). It was extremely easy to prepare, and the taste was delicious and satisfying. I served this dish with chicken, but I think it would also be the perfect complement to a beautiful steak.***

From Gourmet:
"Alice Waters, founder and owner of Chez Panisse, in Berkeley, California, champions the environmental benefits of organic produce and highlights vegetables’ freshness with simple preparations. In this adaptation of her potato coins, we coax the starch out of waxy, thin-skinned fingerlings to create a silky pan sauce. The faint vegetal sweetness of this dish pairs well with just about anything. "

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

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.


Anonymous said...

Oh, those look AMAZINGLY yummy and your pics are TOTALLY magazine worthy!

Colleen said...

Oooh another fabulous way to roast potaotes!

DocChuck said...

Looks delicious. Thanks.

DocChuck said...

They looked better than they tasted, sorry.

Not a keeper.

Celeste said...

DocChuck...hmm...that's strange...what didn't you like about them? I left off the parchment paper round...I wonder if that could have made a difference? Thanks for trying them! :)