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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Ben Stuckey
ben@aol.comI wouldn't recommend this recipe. The potatoes were dry and flavorless.
Adrian Kinyanjui
adrian_kinyanjui@hotmail.comThese potatoes were way too oily. I'm not sure why the recipe calls for so much olive oil.
Ray Stone
r.s@gmail.comI followed the recipe exactly, but my potatoes didn't turn out crispy. I'm not sure what I did wrong.
Makiah Mcknight
mcknight_m80@hotmail.comThese potatoes were a bit bland for my taste. I think I'll add some more herbs and spices next time.
L M
l_m@gmail.comI wasn't sure how these would turn out, but I'm so glad I tried them. They were so good!
thulani majoka
m.t@hotmail.frThese potato coins are the perfect side dish. They're easy to make and they always turn out delicious.
Zaid Arain
zaid.a@gmail.comThese potatoes were amazing! I made them for a potluck and they were gone in minutes. Everyone loved them.
Injila Khan
i31@gmail.comI love this recipe! The potatoes are always so crispy and flavorful. I've made it several times and it's always a crowd-pleaser.
esma akter
akter_esma80@gmail.comThese potato coins were delicious and easy to make. I followed the recipe exactly and they turned out perfect. I served them with roasted chicken and vegetables, and they were a great addition to the meal.
Asim Mujtaba
mujtaba_asim19@hotmail.comI'm not usually a fan of fingerling potatoes, but this recipe changed my mind. The braising process made them so tender and flavorful. I'll definitely be making these again.
David Wren
d.w@gmail.comThese fingerling potato coins were a hit at my dinner party! They were crispy on the outside and fluffy on the inside, and the flavor was out of this world. I especially loved the hint of garlic and rosemary.