Braised Fingerling Potato Coins

Braised Fingerling Potato Coins
Photo by Kenji Toma


  • 3 tablespoons fresh flat-leaf parsley
  • 2 pounds fingerling potatoes
  • an adjustable-blade slicer
  • ¾ stick unsalted butter
  • 2 cups water

Cut a round of parchment paper to fit just inside a 12-inch heavy skillet and butter one side. Slice potatoes 1/8 inch thick with slicer. Arrange in skillet. Add water, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Dot top with butter. Cover potatoes with parchment, buttered side down, and briskly ...

View full recipe at Epicurious


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