Herbed Garden Potatoes
Indulge in a burst of flavors with this tantalizing gingered baby potatoes side dish, infused with an array of fresh herbs. Perfectly complementing salads, greens, fish, poultry, and the juicy tenderness of a BBQ NY steak, this dish is a versatile superstar in any meal. The aromatic blend of ginger and herbs will awaken your taste buds and elevate your dining experience to a whole new level. Join me in exploring this delectable creation and add a touch of gourmet flair to your culinary repertoire.
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Packed with fresh herbs🍀
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Cooking Potatoes
- Potatoes can be precooked, and peeled prior been finished. In a large frying pan, sweat shallots and ginger (do not color) for about 10 min on medium heat, stirring often. Throw in potatoes and sauté for a couple of minutes. Add stock, season with salt and cook for 25 to 35 min or until fork tender. Turn the heat off and leave potatoes for a few more minutes in their juice. Drain and transfer potatoes to a bowl; save the gingered stock.
Herbed Potatoes
- For the fresh herb mixture: Chopped thyme, rosemary, parsley, tarragon, chervil, chives, dill. Coat cooked potatoes with some butter and stock, and rub them in the chopped herbs. Bon appétit!
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