Active Time

　　30 min

　　Total Time

　　1 1/4 hr

　　Alice Waters, founder and owner of Chez Panisse, in Berkeley, California, champions the environmental benefits of organic produce and highlights vegetables’ freshness with simple preparations. In this adaptation of her potato coins, we coax the starch out of waxy, thin-skinned fingerlings to create a silky pan sauce. The faint vegetal sweetness of this dish pairs well with just about anything.

　　

Ingredients

Makes 8 (side dish) servings

　　2 pounds fingerling potatoes, peeled if desired

　　2 cups water

　　3/4 stick unsalted butter, cut into bits

　　3 tablespoons finely chopped flat-leaf parsley

　　Equipment: an adjustable-blade slicer

　　

Step 1

Cut a round of parchment paper to fit just inside a 12-inch heavy skillet and butter one side.

　　

Step 2

Slice potatoes 1/8 inch thick with slicer. Arrange in skillet. Add water, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Dot top with butter. Cover potatoes with parchment, buttered side down, and briskly simmer until tender and most of liquid has evaporated, 30 to 35 minutes. Serve sprinkled with parsley.