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Braised Fingerling Potatoes with Sage

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.


4 to 6
  • 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


  1. Scrub the potatoes; leave the smaller ones whole and cut the larger ones in half lengthwise.
  2. 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.
  3. Pour in the reconstituted Fond 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.
  4. 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.
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Classic French Stocks and Sauces