Braised Fingerling Potatoes with Sage
Category
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.
Ingredients
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1 3/4 pounds fingerling potatoes
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1 tablespoon olive oil
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1 tablespoon unsalted butter
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1 clove garlic, minced
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12 large sage leaves
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3/4 ounce Fond de Poulet Gold® dissolved in 2 cups hot water
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Salt and ground black pepper
Methods/Steps
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.