Bruno Albouze Herbed Garden Potatoes

Herbed Garden Potatoes

Yields8 ServingsPrep Time40 minsCook Time35 minsTotal Time1 hr 15 minsRating


 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*



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

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

*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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