Braised Fingerling Potatoes with Garlic, Shallots & Herbs: An Easy, Flavorful Side Dish
Indulge in the comforting embrace of perfectly Braised Fingerling Potatoes, infused with aromatic garlic, sweet shallots, and fragrant fresh herbs. This delightful side dish is not only incredibly easy to prepare but also brings a touch of cozy elegance to any fall or winter meal. Say goodbye to bland potatoes and hello to a side that’s bursting with savory goodness!
A Timeless Love Affair with Potatoes
My adoration for potatoes, especially fingerling varieties, runs deep—a culinary affection I proudly inherited from my beloved grandmother, ‘Grannybird.’ She successfully managed a charming bed and breakfast in England for many years, and if there was one thing she knew, it was how to make a potato shine. I genuinely challenge anyone to find another soul who cherished potatoes as much as she did. In her ideal world, potatoes wouldn’t just be a daily staple; they’d be served multiple times throughout the day!
Despite the countless potato dishes she lovingly prepared for me over the years, my passion for them remains as strong as ever. While I don’t cook them daily, when I do, I ensure they are an explosion of flavor. A bland potato, in my opinion, is a missed opportunity—a truly sad state of affairs in the kitchen. Potatoes, in all their glorious forms, deserve to be celebrated with bold, unforgettable tastes.
Last year, I shared my recipe for Roasted Fingerling Potatoes with Tarragon-Shallot Butter, which quickly became a personal favorite and a hit with many of you. If you haven’t yet added it to your list of side dishes to try, especially with the upcoming holiday season, I highly recommend it. It’s truly exceptional!
Introducing Your New Favorite Potato Side Dish
With that delicious memory in mind, I felt it was high time to introduce another exceptional potato side dish to your recipe repertoire! These braised fingerling potatoes are everything you could wish for and more. The moment I hear the word “braised” in a recipe title, my mind drifts to images of snuggling up in a warm sweater, the soft glow of candles, and enjoying a long, leisurely meal surrounded by loved ones. There’s an inherent comfort and richness associated with braising that is truly captivating.
Demystifying the Braising Process for Perfect Potatoes
Many people tend to associate “braising” with dishes that demand extensive time and effort. However, when it comes to today’s recipe for braised fingerling potatoes, nothing could be further from the truth. In its simplest form, braising means cooking food gently in a small amount of liquid, usually covered, until tender. For these potatoes, this technique creates an incredibly tender interior while allowing the exterior to develop a subtle, irresistible caramelization once the liquid evaporates.
The beauty of this recipe lies in its remarkable simplicity and speed. You can have this dish ready to serve in just over 30 minutes! It requires practically zero elaborate prep time—a quick wash and a few slices are all you need. What’s even better, the active cooking time clocks in at less than 15 minutes. This makes it an ideal choice for busy weeknights or when you need a fantastic side dish without spending hours in the kitchen.
Furthermore, this recipe doesn’t require the use of an oven. This is a game-changer, especially during the bustling holiday season when oven space is often a precious commodity, juggling turkeys, roasts, and a myriad of other festive dishes. These stovetop braised potatoes ensure your oven remains free for other culinary endeavors, simplifying your meal preparation significantly.
And let’s be honest, why are fingerling potatoes so inherently beautiful? Their slender, elongated shape and delicate skin simply add to their charm, making them a joy to cook with and even more so to present on the table. They truly are a visually appealing vegetable!
The Secret to Buttery, Caramelized Perfection
The core technique for this exquisite dish is inspired by one of my favorite cookbooks, particularly perfect for this time of year. The process begins with fingerling potatoes gently braised in a minimal amount of water or chicken/vegetable stock, along with whole garlic cloves. The magic happens as the liquid slowly reduces, infusing the potatoes with flavor and softening them to perfection. Then, the heat is increased until all the liquid has evaporated, leaving you with tender, buttery, and lightly caramelized potatoes that are simply irresistible.
The absolute best part? As the potatoes cook, those humble garlic cloves undergo a remarkable transformation. They slowly break down, becoming incredibly soft, sweet, and lightly caramelized, essentially forming a rich garlic glaze that beautifully coats each potato. This process is akin to caramelizing onions, where they soften and develop a profound sweetness, becoming almost spreadable. It’s a texture and flavor profile that’s hard to describe but utterly delicious and deeply satisfying!
The Power of Fresh Herbs and Shallots
To add my own unique touch to this classic technique, I incorporated thinly sliced shallots and robust sprigs of fresh rosemary and thyme. The shallots add another layer of delicate, sweet oniony flavor that complements the garlic and potatoes beautifully. Do not underestimate the profound impact fresh herbs can have on a dish, whether incorporated for flavor during cooking or used as a vibrant final garnish. They have the ability to elevate a simple side dish into something truly extraordinary, adding both aromatic depth and visual appeal.
For best results and maximum flavor, always opt for fresh herbs when possible. And a little tip for extending their life: if you store herbs properly—for example, by trimming the stems, placing them in a glass of water, and loosely covering them with a plastic bag in the fridge—they can last for 2 to 3 weeks, ensuring you always have fresh goodness on hand.
Perfect Pairings for Your Braised Fingerling Potatoes
These Braised Fingerling Potatoes with Garlic, Shallots, and Fresh Herbs are incredibly versatile and make a fabulous accompaniment to a wide variety of main courses. Imagine them alongside a succulent weeknight broiled salmon with chermoula herb crust, where their rich, savory notes would perfectly balance the bright flavors of the fish. They would also beautifully complement a simple, juicy roast chicken, soaking up all the delicious pan juices. Or, for a truly hearty meal, serve them with virtually any roasted meat or another slow-cooked, braised dish. Their comforting flavors make them an ideal partner for robust stews and tender cuts of meat, adding a touch of rustic elegance to your table.
Braised Fingerling Potatoes with Garlic, Shallots, and Fresh Herbs
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Ingredients
- 1½ lbs small to medium fingerling potatoes I used a combination of red and yellow
- 1 large shallot sliced into ½-inch slices
- 4-5 garlic cloves
- 1 large sprig of fresh rosemary broken in half, plus more for garnishing
- 4-5 sprigs of fresh thyme plus more for garnishing
- 2 dried bay leaves broken in half
- 3 tablespoons (45 mL) extra virgin olive oil
- 1 cup (240 mL) low-sodium chicken stock or vegetable stock
- kosher salt
- freshly ground black pepper
Instructions
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Rinse and lightly scrub the fingerling potatoes in a colander under cool running water to remove any dirt. If the potatoes are smaller—less than 1-inch wide and not particularly long—you can leave them whole. For any larger fingerling potatoes, slice them in half crosswise to ensure even cooking.
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Arrange the prepared fingerling potatoes in a straight-sided sauté pan (at least 3 quarts in size) in a single layer to maximize surface contact. Add the sliced shallot, whole garlic cloves, fresh rosemary sprigs, thyme sprigs, and dried bay leaves to the pan. Drizzle with the extra virgin olive oil and toss gently to ensure all ingredients are evenly coated. Pour in the low-sodium chicken stock (or vegetable stock if preferred) and season lightly with kosher salt and freshly ground black pepper. Remember, the salt will concentrate as the liquid reduces, so be careful not to over-season, especially if you are not using low-sodium stock.
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Cover the pan with a tight-fitting lid and bring the liquid to a gentle simmer over medium heat. Once simmering, reduce the heat to a very low simmer and continue to cook the potatoes, covered, for 10 minutes. After 10 minutes, carefully remove the lid, use a spoon or spatula to gently flip the potatoes to ensure even cooking, then re-cover the pan and simmer for an additional 10 to 12 minutes. The potatoes should be tender and easily pierced with a sharp knife or skewer when done. At this stage, there should still be a relatively substantial amount of braising liquid remaining in the pan.
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Remove the lid completely and increase the heat to high, bringing the braising liquid to a vigorous boil. Continue to cook over high heat, shaking the pan back and forth gently but consistently, until all of the braising liquid has evaporated. As the liquid disappears, the potatoes will begin to sizzle in any remaining olive oil, and the shallots and garlic will have reduced into a rich, buttery, and slightly caramelized glaze that should evenly coat the potatoes. Remove the pan from the heat immediately. Discard the bay leaves and any tough, woody stems from the rosemary and thyme. Taste the potatoes and adjust seasoning with additional salt and pepper, if necessary, to your preference.
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Transfer the fragrant braised potatoes to a warm serving platter. Garnish generously with freshly chopped thyme leaves for a burst of color and aroma. Serve immediately to enjoy them at their best.