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Brown-Braised Fingerling Potatoes

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

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

Servings
6

Ingredients

  • 1/2 cup dry white wine
  • 1/3 cup low-sodium vegetable broth
  • 2 Tbs. olive oil, divided
  • 1 Tbs. unsalted butter, divided
  • 2 tsp. finely chopped fresh thyme, divided
  • 1/2 tsp. kosher salt
  • 14 oz. fingerling potatoes, halved
  • 1 shallot, sliced lengthwise into 8 pieces
  • 1 clove garlic, minced (1 tsp.)

Preparation

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
  • Carbohydrate Content 14 g
  • Cholesterol Content 5 mg
  • Fat Content 6 g
  • Fiber Content 0.5 g
  • Protein Content 2 g
  • Saturated Fat Content 2 g
  • Sodium Content 175 mg
  • Sugar Content 0.5 g