Braised New Potatoes
These braised new potatoes basically take a bath in butter. French style. What results is the exact same rich taste and creamy texture of potatoes roasted with your favorite hunk of meat—but in only 30 minutes and on the stovetop.
Ingredients
- 18 ounces small potatoes
- 3 1/2 tablespoons canned chicken broth or homemade chicken stock
- 2 garlic cloves, unpeeled
- 2 thyme sprigs
- 10 1/2 tablespoons (5 1/4 oz) unsalted butter
- Sea salt and freshly ground black pepper
Instructions
- 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 mediumish 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.
Nutrition
Serving: 1portion | Calories: 381kcal | Carbohydrates: 23g | Protein: 3g | Fat: 32g | Saturated Fat: 20g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 16mg | Fiber: 3g | Sugar: 1g