Braised Fingerling Potato Coins
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 (side dish) servings
- 2 cups water
- 3 tablespoons finely chopped flat-leaf parsley
- equipment: an adjustable-blade slicer
- Carbohydrate 20 g(7%)
- Cholesterol 23 mg(8%)
- Fat 9 g(13%)
- Fiber 3 g(10%)
- Protein 2 g(5%)
- Saturated Fat 5 g(27%)
- Sodium 11 mg(0%)
- Calories 164
Preparation 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 simmer until tender and most of liquid has evaporated, 30 to 35 minutes. Serve sprinkled with parsley.
Preparation 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 simmer until tender and most of liquid has evaporated, 30 to 35 minutes. Serve sprinkled with parsley.
