Print This Recipe

Print
Lemon Fingerling Potatoes

Lemon Fingerling Potatoes

Martha Stewart Living, September 2007 http://www.marthastewart.com/313422/lemon-fingerling-potatoes
4.125
Rated
82.5100(9)9
  • Prep Time 10 minutes
  • Total Time 35 minutes
  • Yield Serves 4

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

  1. 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.
  2. 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.
  3. Stir in stock, wine, and 1/2 teaspoon salt. Cook until liquid is reduced by a third, about 2 minutes.
  4. Remove from heat. Add thyme and butter, and stir until butter has melted. Stir in lemon juice, salt, and pepper.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.