Braised Fingerling Potato Coins

Ingredients for Braised Fingerling Potato Coins

• 900g fingerling potatoes, peeled if desired

• 475ml water

• 3/4 stick unsalted butter, cut into bits

• 3 tablespoons finely chopped flat-leaf parsley

• Equipment: an adjustable-blade slicer

How to make Braised Fingerling Potato Coins

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 teaspoons salt, and 1/2 teaspoons 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.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.