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Category: Potatoes
Prep Time: Cook Time: Total Time:
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.
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BRAISED FINGERLING POTATOES
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Category: Potatoes
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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