This is a simple, delicious and colorful meal. The local Aldi had colored fingerling potatoes for $1/pound – what a deal! I added parsley I had dried from our CSA to make J’s favorite potatoes. I was listening to a segment on WPR about braising potatoes using a “reverse braising” method. Normally, when you braise meat, you sear each side and then add some water to the pan, cover, and simmer for an hour or so. This makes a deliciously tender meat. The chef on the radio show decided to venture down a similar path with potatoes. The problem with the normal braising method, you won’t get the crunchy finish you want with parsley potatoes, because the water would soften everything (including that deliciousness you seared on first). Read more below on the reverse braising method I used for these potatoes. We had some green beans in the freezer from our CSA and we severe them with steak from our grass fed cow.
Braised Fingerling Potatoes with Sautéed Green Beans and Almonds
- 2-3 pounds multicolored fingerling potatoes, sliced in half lengthwise
(you could also just use red potatoes, but baking potatoes won’t work well)
- 1 tbsp olive oil
- 1 pound green beans
- 1/4 cup silvered almonds
- 1-2 tbsp Butter
- Parsley (dry or fresh, amount to your personal liking)
- Spray a large skillet with cooking spray and place all the potatoes cut-side down in the pan. Add 1″ of water. Cover the skillet and simmer for 10 minutes, or until the water is all absorbed and the potatoes are easily pierced with a fork. If the water is absorbed but the potatoes are still tough, add more water.
- While the potatoes are cooking, heat 1 tbsp olive oil in another skillet. Add the almonds and green beans and saute for 8-10 minutes. Set aside.
- Once the water is absorbed in the potatoes, add the butter to the pan. and let the cut sides sear. Be careful not the burn them. Add parsley and remove from heat.
- Serve fresh, as refrigeration will remove the crunch you worked so hard for!