This side dish is simple to prepare, but elegant enough to serve as part of a more refined meal. As the potatoes cook, they release starch which combines with the butter to make a light sauce as the water evaporates. If fingerling potatoes are unavailable, small Yukon gold potatoes make a good substitute. If you like, you can also use unsalted vegetable or chicken stock in place of the water to amplify the flavor in this dish. You can keep this dish warm in an oven on low heat until ready to serve (just cover the skillet to keep the potatoes from drying out).
Ingredients:
- 2 lbs. fingerling potatoes, peeled if desired
- 2 cups water
- 3/4 stick unsalted butter, cut into bits
- 3 tablespoons finely chopped flat-leaf parsley
Special Equipment:
adjustable-blade slicer or mandolin
Method:
Cut a round of parchment paper to fit just inside a 12-inch heavy skillet and butter one side.
Slice potatoes 1/8 inch thick with slicer. Arrange in skillet. Add water, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Dot top with butter. Cover potatoes with parchment, buttered side down, and briskly simmer until tender and most of liquid has evaporated, 30 to 35 minutes. Serve sprinkled with parsley.
Makes 8 side dish servings.