Glazed New Potatoes: CSA Week 8

Farm-fresh recipes are part of the Stone Barns CSA program, courtesy of our partners at Blue Hill at Stone Barns.

Glazed new potatoes


2 lbs new potatoes, washed well
1 Tb vegetable oil
2 oz chunk of pancetta, diced
2 cloves garlic, smashed
2 sprig rosemary
2 sprig thyme
2 cloves garlic
1 bay leaf
1 tsp black peppercorns
1 Tb butter
1/2 cup chicken stock
2 tsp sherry vinegar
salt and pepper


Cook potatoes until tender in heavily salted water with 1 sprig thyme, 1 sprig rosemary, 1 bay leaf and 1 tsp whole black peppercorns. Drain the water from the potatoes and allow the potatoes to cool at room temperature.

In a large sauté pan, heat oil over medium heat. Add pancetta and lightly brown for 1 minute. Add potatoes, garlic, rosemary and thyme and sauté for 5 minutes, stirring occasionally.

Return pan to medium flame on the stovetop and add the butter. Stir to coat the potatoes.

Add stock to the pan and reduce until the potatoes are glazed. Add sherry vinegar and chopped parsley. Adjust seasoning as necessary with salt and pepper.

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