Braised Fingerlings with Thyme and Butter

Such simple ingredients as these lead to a super-fantastic side dish! Do you have a hard time finding Fingerling potatoes? I do. I dont know why though. I live near many different supermarket chains, however, they elude me when I desire them the most. Isn't that always the way !! Therefore, whenever I do find these darling potatoes, I am always SOOO making this dish. Simplicity at its best. Pretty enough for formality or just as suitable for a weeknight side!

Braised Fingerlings with Thyme and Butter

This recipe will serve 4 to 6

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

• 1 3/4 pounds fingerling potatoes
• 6 large sprigs fresh thyme
• 3 to 4 Tablespoons unsalted butter--yes I used salted Land O Lakes, love Salted Land O Lakes
• Kosher salt and freshly ground black pepper

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 should not be stacked. Thuck the thyme sprigs between the potatoes. Cut 3 tablespoons butter into 3 pieces. ( I cut 4 tablespoons into 4 pieces.. shame on me.) Add the butter, 3/4 teaspoon salt , and a few generous grinds of pepper to the potatoes.

Pour over just enough water, or broth, to almost cover the potatoes (about 2 cups) Partailly 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 they 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 is 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 another tablespoon of butter. (Gulp, yes, I did, hey, dont judge, I Jazzercised this morning). Pour the glaze over the potatoes and serve immediately.

Recipe is from Fine Cooking Magazine

Try them, bet you'll like them. Swap them out the next time you plan to make mashed potatoes. Hey, if the kids don't like it, they can always pour the ketchup on as mine do.