Diets

Brown-Braised Fingerling Potatoes

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

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.