BRAISED FINGERLING POTATO COINS
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
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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Jam Ahsan
[email protected]Delicious!
Awishka Anuradha
[email protected]The potatoes took longer to cook than the recipe said, but they were worth the wait. They were crispy and flavorful, and the garlic and herb butter was a great addition.
Matti ullah
[email protected]The potatoes were a little bland for my taste, but the garlic and herb butter helped to add some flavor. I think I would add some additional spices next time.
Duo Partner
[email protected]These potato coins were easy to make and very tasty. I served them with roasted chicken and vegetables, and they were a perfect side dish. Thanks for sharing the recipe!
Tshiamo Queen
[email protected]I followed the recipe exactly and the potatoes turned out perfectly. They were so delicious that I ate them all in one sitting! Definitely a new favorite recipe.
soni sol
[email protected]These fingerling potato coins were a hit at my dinner party! They were crispy on the outside and fluffy on the inside, and the garlic and herb butter added the perfect amount of flavor. I will definitely be making these again.