Bruno Albouze Herbed Garden Potatoes
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Herbed Garden Potatoes

Yields8 ServingsPrep Time40 minsCook Time35 minsTotal Time1 hr 15 minsRating

Ingredients

 900 g Baby potatoes, washed & eyes removed
 15 g Butter
 10 g Olive oil
 80 g Shallots (4), minced
 60 g Ginger, minced
 1000 g Chicken stock
 10 g herb mixture*

Directions

About
1

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.

Cooking Potatoes
2

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
3

*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!

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