In case you're just catching up with us this week, this is the third recipe in our first Tiny Dinner Party. These are fooDCrave dinner parties designed to prove you can cook and entertain in tiny kitchens and apartments!
Earlier this week, we gave you the recipes for the french onion soup we served as the appetizer and the beef bourguignon, which we served as the main course. As a side dish to our French-themed dinner, we made Braised Fingerling Potato Coins. Because the other courses were very time consuming, we wanted a side dish that would require few ingredients and little effort. These potatoes were the perfect compliment!
At the grocery store we found these beautiful jewel-toned fingerling potatoes. They come in rich hues of purple, red, and gold and just begging to be photographed. Thankfully we had our celeb photographer of the night, Jason Leavy, to help us out!
To make this dish, you'll need:
2 pounds of fingerling potatoes
2 cups of water
3/4 stick of unsalted butter
Salt and Pepper
First, slice the potatoes into thin coins. If you have a mandoline, this would be a great use for it. Neither of us own a mandoline, and frankly, a knife worked just fine!
At the same time, cut up the butter into small cubes.
Then cut a piece of parchment paper or alumimum foil to fit over the skillet. Butter one side of the foil. Place the foil over the skillet- butter side down. Then bring the water to a simmer and cook for 30-35 minutes.
Once most of the water has evaporated, remove the foil and add salt and pepper to taste. Depending on the consistency you prefer, you can either serve the potatos as is, or crisp them up in the oven. We wanted a crispier potato, so we used the same piece of foil on a baking sheet, and placed the potato coins in the oven for 10 minutes.
Sprinkle with finely diced fresh chives and serve! The simplicity of preparation of these potatoes should not underscore their flavor. They were truly the perfect accompaniment to the rich beef stew. Light, fluffy, and delicious. Bon apetit!
Thanks for joining us in our first Tiny Dinner Party. We'd really love some feedback from you all! Did you like following the dinner party menu all week or would you prefer our original and varied approach to recipes? Please leave your feedback in the comments or e-mail us at firstname.lastname@example.org.