0 Dijon-Braised Fingerling Potatoes

Monday, May 10, 2010

I spent all day at my in-law's house yesterday, and cooked all day long!  I made boeuf bourguignon, (again!) roasted brussels sprouts, brown-braised pearl onions & mushrooms and these potatoes.  Loved every minute of it.  These potatoes are so delicious, and incredibly easy to make.  Really!  There's not even any potato-peeling involved (which is my least favorite part about preparing potatoes.)  This recipe can easily be made ahead of time, and it can be served either hot or at room temperature.

3-4 tbls olive oil
1.5-2 lbs Fingerling potatoes scrubbed clean (just eyeball the amount for your size family)
1 small yellow onion, diced
2-3 cloves garlic, sliced
2-3 cups chicken broth
1/4 cup Dijon mustard
1 tbls thyme
salt/pepper to taste

First, scrub those babies clean.  I got these really nice fingerlings from Costco the other day, and it had not only your average white and yellow varieties, but some really pretty red and purple potatoes too!

Next, in a large, deep pot heat your oil on med-high heat.  Be really careful about this - most likely your potatoes will still be wet if you haven't given them time to dry, and you'll get oil splatter from the water, so stand back and have a splatter shield at the ready!  Yeah, I would know about this.
Add some salt and pepper, and cook, stirring every few minutes until all the potatoes are coated in oil and start browning.  Careful with the salt - you can always add more later.  Then add the onion and garlic.
Cook the onion and garlic for about 1-2 mins
Next, add the broth, just enough to barely cover the potatoes (not too much) and also add the mustard and thyme, bring to a boil and then turn down to med-low and let bubble gently for 20-25 minutes or until a knife slides cleanly through.
Now, when you're ready to serve them, you can either have the sauce as-is, (if it's thick enough to your liking)  or you can remove the potatoes to your serving dish with a slotted spoon or spider and rapidly boil and reduce down the remaining sauce.  After tasting and adjusting seasonings, you can spoon it over the potatoes when it's time for the table.

Garnish with parsley and enjoy!
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