This dish is a like a nicely tailored suit….versatile and easy, with a touch of elegance. I served this with Chicken Marsala with Gorgonzola but I have also used it as an accompaniment for roasts (lamb, beef and pork). I try to choose the herbs I use to compliment the main dish I am serving it with.
Braised Potatoes with Herbs
- 2 lb of potatoes…I prefer fingerlings for this dish, but you could use any type of waxy potatoes
- 2 Tbsp. butter, divided
- several springs of fresh herbs…(in this case, I used thyme to compliment the chicken, but you could use rosemary, parsley, oregano or a combination thereof) plus 1/2 tsp. of chopped herbs
- 2 c. chicken stock (approximately)
- juice of half a lemon (approximately 2 Tbsp.)
1) Wash the potatoes well. If they seem thicker than a couple of inches in diameter, cut them in half lengthwise.
2) Place the potatoes in a single layer in a large, flat-bottomed sauce pan. Tuck the herbs between the potatoes.
3) Dab the butter on top of the potatoes.
4) Add the stock until they come about half way up the potatoes. Cover and simmer on medium-low heat for approximately 20 minutes, until the potatoes are fork tender (don’t use a knife, as it may give you misleading results).
5) If you find the stock is drying up, add more in 1/2 c. increments. When you are satisfied with your potatoes, remove from the heat and give the half-lemon a good squeeze over top. Garnish with 1/2 tsp. of the fresh herb of your choice.
6) Serve and enjoy! Try not to get any on your nice suit.