Boistfort Valley Farm
Community Supported Recipe Box

Braised Fingerling Potato Coins


  • 2 pounds fingerling potatoes, scrubbed, peeled if desired
  • 2 cups water
  • 3/4 stick unsalted butter, cut into bits


dish: side
season: fall

Cut a round of parchment paper to fit just inside a 12-inch heavy skillet and butter one side. Slice potatoes 1/8 inch thick with slicer. Arrange in skillet. Add water, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Dot top with butter. Cover potatoes with parchment, buttered side down, and briskly simmer until tender and most of liquid has evaporated, 30 to 35 minutes.

Adapted from Gourmet, October 2008, by Melissa Roberts