Dinner party

Olive Oil Poached Baby Potatoes

By on March 6, 2016

Baby potatoes, just covered in good olive oil.  Fresh thyme, peppercorns and sliced shallot.  A bay leaf or two and a few cloves smashed garlic.   Slow and low until tender, click here for the video.

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Drain, saving the oil for another use (now infused with the aromatics).   Lightly crush potatoes, set aside.  When about ready for service, add a bit of the olive to a pan and crisp them up.

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Here, served with a 2 bone medium rare ribeye roast.  

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