Braised Fingerlings with Thyme and Butter

Page 42

Cuisine: North American | Course Type: Sides

(1 review)

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Recipe Review

Very easy and tasty potato side dish; gets 4 rather than 5 stars mainly because I am not a huge fan of fingerlings. The recipe works well for these however.

I serve these with roasted or baked chicken dishes. Potatoes are simmered in water with thyme and butter tucked among the potatoes. After potatoes are done, they are removed and the remaining liquid is boiled until it thickens slightly to a glaze which is then added to the potatoes.

Next time I will add a bay leaf to the water (because this is my new favorite herb) and see how that works.

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