Lemon Fingerling Potatoes

1. 1

   Cover potatoes with water in a pan. Add 1 tablespoons salt and bring to a boil. Reduce heat, and simmer until tender, about 10 minutes. Drain potatoes and halve lengthwise.

2. 2

   Heat oil in a large skillet over medium heat. Add shallot and garlic, and cook until soft, about 2 minutes. Add potatoes, cut sides down, and cook until golden brown, about 10 minutes.

3. 3

   Stir in stock, wine and 1/2 teaspoons salt. Cook until liquid is reduced by a third, about 2 minutes.

4. 4

   Remove from heat. Add thyme and butter, and stir until butter has melted. Stir in lemon juice, salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.