Shelly's Recipe

BRAISED FINGERLING POTATOES

Category: Potatoes

2 to 3 tbsp unsalted butter
2 lbs fingerling potatoes, left whole and scrubbed
1 1/2 to 2 tsp chopped fresh rosemary
1 1/2 cups chicken broth
Kosher salt and freshly ground black pepper

Preheat the oven to 375. Melt butter in a flameproof casserole large enough to hold potatoes in a single layer. Add potatoes and rosemary. Season with salt and pepper; stir to mix. Add broth to come two-thirds of the way up the sides of potatoes; bring to a boil. Cover and bake until potatoes are tender, some broth has cooked away, and remainder is slightly thickened, 35 to 45 minutes. Serves 4 to 6

Note: Any small, thin-skinned potato would be delicious here. Serve in shallow bowls, mashing the potatoes into the fragrant broth as you eat them.