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Brown-Braised Fingerling Potatoes

For this recipe, choose fingerlings that are all about the same thickness so they cook evenly.

Ingredients: 

Ingredients: 

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½ cup dry white wine
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⅓ cup low-sodium vegetable broth
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2 Tbs. olive oil, divided
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1 Tbs. unsalted butter, divided
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2 tsp. finely chopped fresh thyme, divided
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½ tsp. kosher salt
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14 oz. fingerling potatoes, halved
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1 shallot, sliced lengthwise into 8 pieces
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1 clove garlic, minced (1 tsp.)

Instructions: 

1. Combine wine and broth in measuring cup. Heat 1 1/2 Tbs. oil and 1 1/2 tsp. butter in 10-inch skillet over medium heat. Sprinkle 1/2 tsp. thyme and salt over bottom of pan. Arrange potato halves (cut-side down) and shallot in skillet. Partially cover, and cook 6 minutes, or until potatoes are browned.

2. Add wine mixture, and simmer, partially covered, 7 minutes (brown bits should loosen on their own). Add garlic, remaining 1 1/2 tsp. oil, 1 1/2 tsp. butter, and 1/2 tsp. thyme, and cook 1 minute. Garnish with remaining 1 tsp. thyme.

Nutrition Information: 

Calories: 
120
Protein: 
2 g
Total Fat: 
6 g
Saturated Fat: 
2 g
Carbohydrates: 
14 g
Cholesterol: 
5 mg
Sodium: 
175 mg
Fiber: 
<1 g
Sugar: 
<1 g
Yield: 
Serves 6