Fingerling Potato Coins
- Servings: 4 to 6.
This recipe is adapted from one that appeared in Gourmet magazine in 2008, which in turn was adapted from one by Alice Waters who may know better than anyone how to take simple, fresh ingredients and turn them into dishes with amazing flavor and appeal. In this recipe, fingerling potatoes are cut into thin discs that end up resembling coins which are then braised with butter and water underneath a disc of parchment paper.
It's important to slice the potatoes uniformly and to do this, you'll have the best results with a food processor with a slicing disc or else a mandolin or similar slicer.
It's also important to use parchment paper -- not waxed paper -- because parchment won't burn even as it sits on top of the simmering potatoes. In this dish, the disc of parchment paper takes the place of a cover, protecting the potatoes as they become tender without falling apart, yet the moisture will gradually cook off, creating a silky and buttery pan sauce.
This is the kind of recipe that can seem fancy but in fact it is simple to make, cooks without monitoring, goes with any number of main courses, and kids will like it.
- 2 pounds fingerling potatoes; scrubbed if you leave the skin on, or peeled
- 2 cups water
- 6 tablespoons unsalted butter (3/4 stick) cut into 1/2-inch pieces
- 3 tablespoons finely chopped flat-leaf parsley
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cut a round of parchment paper to fit just inside a 12-inch skillet. Do not use waxed paper or foil.
- Slice potatoes 1/8-inch thick with a slicer. Do not put into a bowl of water as you want the starch to stay with the potato slices. Arrange the "coins" in the skillet in an even layer.
- Add the water, salt, and freshly ground black pepper. Dot the top with butter. Cover the potatoes with the parchment round, laying the paper directly on top of the potatoes and other ingredients.
- Place over medium heat and bring to a boil and lower to a steady simmer. If the disc of paper begins to curl, use a knife or spatula and just uncurl the edges, tapping it down; it will soon lie flat. Cook until the potato pieces are tender and most of the liquid has evaporated, 35 to 45 minutes.
- Serve with any remaining liquid as a sauce, and sprinkled with the parsley.