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!