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Braised Fingerling Potatoes

Serve with South Gate chef Kerry Heffernan's Corned Salmon with Wilted Savoy Cabbage.

  • Servings: 4
Braised Fingerling Potatoes

Source: The Martha Stewart Show, March 2011


  • 1 1/2 pounds fingerling potatoes, such as Ozette or Ruby Crescent
  • Coarse salt and freshly ground pepper
  • 2 sprigs fresh thyme
  • Leek trimmings from Wilted Savoy Cabbage


  1. Clean potatoes under running water; transfer to a medium saucepan with enough water to cover. Season with salt and pepper and add thyme and leek trimmings. Bring to a boil over high heat; immediately reduce to a simmer and cook until potatoes are easily pierced with the tip of a sharp knife, about 15 minutes. Remove from heat and keep potatoes warm in their liquid until ready to serve; drain before serving.

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