Pittsburgh, PA
September 26, 2018
    News           Sports           Lifestyle           Classifieds           About Us
The Dining Guide
Travel Getaways
Headlines by E-mail
Home >  Lifestyle >  Food Printer-friendly versionE-mail this story
Braised Fingerling Potatoes

Any small, thin-skinned potato would be delicious here. Serve in shallow bowls, mashing the potatoes into the fragrant broth as you eat them.

  • 2 to 3 tablespoons unsalted butter

  • 2 pounds fingerling potatoes, left whole and scrubbed
  • 1 1/2 to 2 teaspoons chopped fresh rosemary
  • 1 1/2 cups chicken broth, home-made or low-sodium canned
  • Kosher salt and freshly ground black pepper

Preheat the oven to 375 degrees.

Melt butter in a flameproof casserole large enough to hold potatoes in a single layer. Add potatoes and rosemary. Season with salt and pepper; stir to mix.Add broth to come two-thirds of the way up the sides of potatoes; bring to a boil.

Cover and bake until potatoes are tender, some broth has cooked away, and remainder is slightly thickened, 35 to 45 minutes. Serves 4 to 6

"Hudson River Valley Cookbook" by Waldy Malouf

Thursday, March 27, 2003

Back to top Back to top E-mail this story E-mail this story
Search | Contact Us |  Site Map | Terms of Use |  Privacy Policy |  Advertise | Help |  Corrections