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 chopped dill (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 is 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 you can add more fresh herbs as well, if you wish – a touch of dill at this point might be nice) 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-2/
2.2.6