A gingered baby potatoes side dish packed with fresh herbs; an excellent accompaniment for salad, greens, fish, poultry and meat such as bbq NY steak... Inspired by Chef Sugio Yamaguchi.

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.

*Fresh herb mixture: Chopped thyme, rosemary, parsley, tarragon, chervil, chives, dill.
Glaze cooked potatoes with some butter and stock, and add the chopped herbs. Enjoy!