Pondering Potatoes
- 1 pound smallish new potatoes, cleaned and cut into ¾ inch chunks (leave the skin on!)
- ½ large sweet onion, chopped
- 2 tablespoons butter
- Chopped sage leaves (or any other herb you prefer, fresh or dry)
- ½ cup chicken broth
- ¼ cup whipping cream
- Salt and pepper to taste
- Pimiento de espelette (a slightly smoky dried paprika from France; substitute smoked paprika from Spain or sweet paprika)
- Melt the butter in a heavy sauté pan (or cast-iron pan with a lid), add the onions, and cook on a low heat for about 15 minutes until caramelized.
- Add the sage, stir, and add the potato chunks. Stir to cover completely in butter and add the stock.
- Cover, and make sure the heat in medium-low – you want the potatoes to cook slowly so they stay creamy.
- Stir occasionally, until cooked through (20-30 minutes).
- Add the cream, salt and pepper, and stir.
- Leave the cover off and make sure the heat is on low – you don’t want this mixture to boil, just to thicken slowly.
- When the liquid around the potatoes is thickened to your liking, sprinkle the paprika on top of the potatoes and place under the broiler for a few minutes, just to create a slight crust on the top. Serve and enjoy!
Recipe by Oakmont Farmers Market at https://www.oakmontfarmersmarket.org/2005/07/pondering-potatoes/
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