Braised Fingerling Potato Coins

60 mins (prep 30)
4 ingredients
makes 8 (side dish) servings
Alice Waters, founder and owner of Chez Panisse, in Berkeley, California, champions the environmental benefits of organic produce and highlights vegetables’ freshness with simple preparations. In this adaptation of her potato coins, we coax the starch out of waxy, thin-skinned fingerlings to create a silky pan sauce. The faint vegetal sweetness of this dish pairs well with just about anything.

Categories:  french , vegetable , bastille-day ,
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Serving Size (70.41 g)
Servings 8
Amount per Serving
Calories 76.23 Calories from Fat 77.58
% Daily Value *
Total Fat 8.62g 106.13%
Saturated Fat 5.46g 218.44%
Trans Fat 0.35g %
Cholesterol 22.86mg 60.95%
Sodium 3.54mg 1.18%
Total Carbohydrate 0.01g 0.02%
Dietary Fiber 0.0 g 0.0%
Sugars 0.01 g %
Protein 0.09g 1.45%
Vitamin A 265.67IU% Vitamin C 0.0mg%
Calcium 4.33mg% Iron 0.0mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fingerling potatoes, finely chopped flat-leaf parsley, an