Fingerling Potatoes with Chives and TarragonMikkel Vang
We can't get enough of this method for braising potatoes. In this variation, their tenderness is emphasized by an unctuous olive-oil glaze punctuated with fresh chives and tarragon.
Recipe information
Total Time
35 min
Yield
Makes 4 servings
Ingredients
1 1/2 pound fingerling potatoes such as Russian Banana
1 1/2 cups water
3 tablespoons extra-virgin olive oil
1 large garlic clove, finely chopped
3 tablespoons chopped chives
1 tablespoon chopped tarragon
Preparation
Step 1
Peel potatoes and halve lengthwise.
Step 2
Bring potatoes, water, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a simmer in a 10-inch nonstick skillet, then cover and briskly simmer, shaking skillet occasionally, until potatoes are tender, 10 to 12 minutes. Remove lid and cook, stirring gently, until most of water has evaporated and potatoes are glazed, 1 to 2 minutes more. Stir in herbs.
