FINGERLING POTS w/CHIVES & TARRAGON

By BobD

Ingredients

• Ten derness is emphasized by an unctuous olive-oil glaze punctuated with fresh chives and tarragon.
• Yield: Makes 4 servings
• 1 1/2 pound fingerling potatoes such as Russian Banana
• 1 1/2 cups water
• 3 tablespoons extra-virgin olive oil
• 1 large garlic clove, finely chopped
• 3 tablespoons chopped chives
• 1 tablespoon chopped tarragon

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Peel potatoes and halve lengthwise.

Bring potatoes, water, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a simmer in a 10-inch nonstick skillet, then cover and briskly simmer, shaking skillet occasionally, until potatoes are tender, 10 to 12 minutes. Remove lid and cook, stirring gently, until most of water has evaporated and potatoes are glazed, 1 to 2 minutes more. Stir in herbs.