So, if you know me, or if you’ve followed the Foodies Gone Real facebook page for any length of time … you’ve bound to run into my obsession with things FRENCH.
I’m a massive Julia Child fan, my long-term decorating goals are French inspired… and yes, I love French food. (I had the great opportunity of visiting several times!)
You may have also caught my copy-cat recipe for Chicken Cordon Bleu. (But just to be clear… it may not be legitimately French, but an American attempt at French cooking.) This is my official side dish.
If you see me in my kitchen, you might see me in my favorite apron from Williams Sonoma (the MOST durable and thick apron, ever!)
You can use another potato good for roasting… like a hardy purple potato or red-skinned potato. (Read up on the health benefits of the varieties in this post). We get fingerling potatoes yearly in our CSA share (Community Shared Agriculture) and they are tougher than the conventional russet. In other words… these are not the potatoes for mashed potatoes at Thanksgiving dinner.
You should know that fingerling potatoes are considered an heirloom – they are not bred for mass production, but for taste and preserving older kinds of potatoes.
First up, pick your six fingerling potatoes chop them into bite-sized pieces. This really just helps with the cooking all the way through.
Melt 2-3 tablespoons of butter in a heavy pan.
While the butter is melting, chop your rosemary. You can sub in other herbs… thyme, tarragon will work well, too.
Saute the potatoes and 1 tbl of fresh chopped rosemary in the pan, until the potatoes begin to turn golden.
Add 2 cups of chicken broth. Bring to a rapid boil. Let them boil for no more than 5 minutes. Cover, and let them simmer for about 20 minutes.
The goal is for the potatoes to be fork tender. The starch naturally in potatoes is going to thicken much of the broth into a super yummy sauce. As in good enough for a spatula after dinner. ;-)
Don’t mind my mismatch cast-iron. You do what you gotta do.
After it’s thickened and potatoes are fork tender, salt the dish well. I do not recommend a specific amount of salt as your broth will determine how much additional salt you might like. (And of course, saltiness is definitely a preference.)
And viola! Bon Appetit!