Wednesday, May 25, 2011

Braised Fingerling Potatoes with Rosemary

I made these for Easter dinner this year and everyone loved them. Making them again for dinner tonight. This recipe comes from Consumer Reports Food and Fitness.

1 28 oz bag fingerling potatoes, scrubbed and halved lengthwise
2 shallots, peeled and quratered, root left intact
3 sprigs fresh rosemary, plus 1 tsp chopped
4 TBSP butter, cut into pieces
1/4 tsp each salt and fresh ground pepper
2 1/2 C chicken broth

1. Arrange the potatoes in a single layer in a large skillet. Place shallot pieces and rosemary sprigs in between the potatoes. Add 3 Tbsp of butter and salt and pepper; pour chicken broth over potatoes. Partially cover pan and bring the mixture to a gentle boil pver medium heat. Lower the heat and simmer stirring occasionally, until potatoes are tender when pierced with a fork, about 20 to 25 minutes.
2. Remove and discard shallots and rosemary sprigs. Using a slotted spoon, place potatoes on a serving platter. Increase heat to high and boil remaining liquid 5 minutes uncovered until reduced slightly. Stir in remaining butter and pour sauce over potatoes; sprinkle chopped rosemary. Serve immediately.

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