Braised Fingerling Potato Coins
Tender fingerling potatoes sliced into delicate coins and slowly braised in butter until golden, then finished with fresh parsley for a elegant side dish.
6 servings
40 min
Ingredients
- •2 pounds fingerling potatoes, peeled if desired
- •2 cups water
- •¾ stick unsalted butter
- •3 tablespoons flat-leaf parsley
- •1 piece adjustable-blade slicer
Cooking Instructions
- 1.
Cut a round of parchment paper to fit just inside a 12-inch heavy skillet and butter one side.
5 min
- 2.
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.
35 min
