Braised Fingerling Potatoes with Sage
Dress Up the Ordinary
Braising is a great alternative to roasting fingerling potatoes. They're simmered in a savory broth with sage and garlic until they're meltingly tender; then the braising liquid is reduced to make a delicious glaze. Serve this tasty side dish with roast chicken or grilled pork tenderloin.
1 3/4 pounds fingerling potatoes
1 tablespoon olive oil
1 tablespoon unsalted butter
1 clove garlic, minced
12 large sage leaves
3/4 ounce Fond de Poulet Gold® dissolved in 2 cups hot water
Salt and ground black pepper
Scrub the potatoes; leave the smaller ones whole and cut the larger ones in half lengthwise.
Add the olive oil and butter to a large skillet placed over medium heat. After the butter has melted, stir in the garlic and sage leaves and cook for 1 minute. Add the potatoes and stir to coat them with the olive oil/butter mixture.
Pour in the reconstituted Fond deFond de Poulet Gold® and bring to a simmer. Keeping the liquid just at a simmer, cook until the potatoes are tender when pierced with a fork, about 20-30 minutes.
Remove the potatoes from the pan with a slotted spoon and set them aside. Simmer the braising liquid until it reduces to a glaze, about 5 minutes. Return the potatoes to the skillet, season with salt and pepper to taste, and toss them with the glaze. Serve immediately.