Lemon Fingerling Potatoes
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Martha Stewart Living, September 2007
- Prep Time 10 minutes
- Total Time 35 minutes
- Yield Serves 4
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Ingredients
- 1 pound fingerling potatoes
- 1 tablespoon coarse salt, plus 1/2 teaspoon, plus more to taste
- 1 tablespoon olive oil
- 1 shallot, minced
- 1 garlic clove, minced
- 1/4 cup homemade or low-sodium store-bought chicken stock
- 2 tablespoons dry white wine, such as Sauvignon Blanc
- 1 tablespoon fresh thyme leaves
- 1 tablespoon unsalted butter
- 2 tablespoons fresh lemon juice
- Freshly ground pepper, to taste
Directions
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Cover potatoes with water in a pan. Add 1 tablespoon salt, and bring to a boil. Reduce heat, and simmer until tender, about 10 minutes. Drain potatoes and halve lengthwise.
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Heat oil in a large skillet over medium heat. Add shallot and garlic, and cook until soft, about 2 minutes. Add potatoes, cut sides down, and cook until golden brown, about 10 minutes.
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Stir in stock, wine, and 1/2 teaspoon salt. Cook until liquid is reduced by a third, about 2 minutes.
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Remove from heat. Add thyme and butter, and stir until butter has melted. Stir in lemon juice, salt, and pepper.
Holy moly this was delicious! Had a little trouble getting all the cut sides down long enough to crisp up without the shallot burning, but all in all this turned out wonderfully! It had the perfect amount of sauciness and flavor. The whole family loved it!
Delicious recipe! I didn't even use fingerlings (my grocery store doesn't carry them) but it still came out great. I would even recommend adding more lemon juice.