Sunday, April 12, 2020

Alain Ducasse: Braised New Potatoes

Okay, I'm guilty.  I ordered a bunch of little potatoes (so cute!), and I had no plan on what to use them for.  And I really didn't want to just boil them.  That's boring.  So luckily, this recipe popped up in my weekly email and saved the day.  These are delicious and buttery, and the chicken broth adds a bit more flavor, although vegetarians can always just use veggie stock.  Definitely delish.

Braised New Potatoes
From Alain Ducasse as seen at Leite's Culinaria

18 ounces small potatoes
3½ tablespoons canned chicken broth or homemade chicken stock
2 garlic cloves, unpeeled
2 thyme sprigs
10½ tablespoons unsalted butter
Sea salt and freshly ground black pepper

Arrange the potatoes in a single layer in a Dutch oven or other wide, deep pan. Place the Dutch oven over medium heat and add the chicken stock, garlic, thyme, butter, and salt to taste.

Cover the pan with a lid and bring to a boil over medium-ish heat. Reduce the heat and gently simmer, shaking the pan or stirring the potatoes often, until the potatoes are just tender, 12 to 20 minutes, depending on the size of the potatoes.

Remove the lid and continue to cook, turning occasionally and keeping an eye on the heat so the butter doesn’t burn, until the potatoes take on browned splotches on all sides, 5 to 10 minutes.
Use a slotted spoon to transfer the potatoes to a dish and season with pepper. Devour immediately.

Makes 4 servings

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