{{ :recipes:braised_fingerling_potatoes.jpg?direct&200|}}
====== Braised Fingerling Potatoes ======
/* Description */

This recipe is ripe for interpretation. Swap out the thyme for another favorite herb, such as rosemary or bay. Use olive oil in place of butter. And for a richer flavor, braise the potatoes in lower-salt chicken broth instead of water.

(Good with thyme, great with rosemary!)

<WRAP right>{(rater>id=100|name=Braised Fingerling Potatoes|type=rate|headline=off)}</WRAP>
|**Preheat:** °|**Yield:** 6 servings||
|**Prep:** 0:00|**Wait:** 0:00|**Cook:** 0:45|


====== Ingredients ======
  * 1-3/4 lb. fingerling potatoes, scrubbed
  * 6 large sprigs fresh thyme (or 3 sprigs Rosemary)
  * 3 to 4 Tbs. unsalted butter
  * Kosher salt and freshly ground black pepper

====== Directions ======
  - Leave the potatoes whole if less than 1 inch in diameter; halve them lengthwise if fatter. Arrange the potatoes in a single layer in a 12-inch skillet. They will be crowded, but they shouldn’t be stacked. Tuck the thyme sprigs between the potatoes. Cut 3 Tbs. of the butter into 3 pieces. Add the butter, 3/4 tsp. salt, and a few generous grinds of pepper to the potatoes.
  - Pour over just enough water to almost cover the potatoes (about 2 cups). Partially cover and bring to a gentle simmer over medium heat. Simmer, stirring gently once or twice, until the potatoes are tender when pierced with a skewer, about 25 minutes. (If the water threatens to dry up before the potatoes are tender, add another 1/2 cup.)
  - Transfer the potatoes to a serving dish with a slotted spoon. Increase the heat to high and boil the remaining liquid, uncovered, until it’s reduced to a buttery glaze, 5 to 8 minutes, depending on the amount of liquid. Remove the thyme sprigs (most of the leaves will have fallen off). If you would like a richer sauce, swirl in the remaining 1 Tbs. butter. Pour the glaze over the potatoes and serve immediately.

====== Notes ======
  * [[http://www.finecooking.com/recipes/braised-fingerlings-butter-thyme.aspx | Fine Cooking 91]]



/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
====== Nutrition ======
|Calories (kcal): 150||Fat Calories (kcal): 50|Cholesterol (mg): 15|
|Fat (g): 6|Saturated Fat (g): 3.5|Mono Fat (g): 1.5|Poly Fat (g): 0.3|
|Protein (g): 3|Carbohydrates (g): 22|Sodium (mg): 170|Fiber (g): 2|



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