Melloco Fingerling Potatoes

FACUNDO FROZEN FINGERLING POTATOES. MELLOCO CONGELADO
500gr

LEMON FINGERLING POTATOES
PREP TIME: 10 MIN. TOTAL TIME: 35 MIN.
Serves 4

1   pound fingerling potatoes (1 bag Facundo IQF fingerling potatoes)*1
1   tablespoon plus ½ teaspoon coarse salt, plus more to taste
1   tablespoon olive oil
1   shallot, minced
1   garlic clove, minced
¼ cup home made or low-sodium store-bought chicken stock
2   tablespoons dry white wine, such as Sauvignon Blanc
1   tablespoon fresh thyme leaves
1   tablespoon unsalted butter
2   tablespoons fresh lemon juice
     Freshly ground pepper, to taste

1.Cover potatoes with water in pan. Add 1 tablespoon salt, and bring to a boil. Reduce heat, and simmer until tender, about 10 minutes. Drain potatoes and halve lengthwise.

2.Heat oil in a large skillet over medium heat. Add shallot and garlic, and cook until soft, about 2 minutes. Add potatoes, cut size down, and cook until golden brown, about 10 minutes.

3.Stir in stock, wine, and ½ teaspoon salt. Cook until liquid is reduced by a third, about 2 minutes.

4.Remove from heat. Add thyme and butter, and stir until butter has melted. Stir in lemon juice, salt, and pepper.

*   FACUNDO fingerling package picture is not shown at Living Magazine.
*1 Even though you can use FACUNDO fingerling potatoes for this recipe, we don’t know witch ones they used for the magazine’s recipe.