Braised New Potatoes With Spring Onions, Garlic And Chives
serves 2-4
This is a simple spring vegetable braise that highlights three members of the pungent onion family against the backdrop of earthy young potatoes. Spring onions look like big green onions, sometimes with bulbous bottoms. If you can't find them, green onions will do.
2 pounds new potatoes (or fingerlings or Yukon Golds), scrubbed
8-10 garlic cloves, peeled
10 spring onions, trimmed and cut into 3-inch pieces
4 bay leaves
4-6 sprigs fresh thyme
1/4 cup olive oil
4 tablespoons chopped chives
prep: 10 minutes
total: 1 hour
sauté pan
1. Combine all the ingredients except the chives in a large sauté pan and season with a sprinkling of salt and pepper.
2. Cook over medium-low heat, stirring every now and then, until the potatoes are tender but not falling apart, about 45 minutes.
3. Discard the bay leaves and thyme sprigs. Stir in the chives and add more salt and pepper to taste.
