Braised Fingerling Potato Coins

Ingredients

• 2 pounds fingerling potatoes peeled
• 3 tablespoons flat parsley finely chopped
• 0.8 stick butter unsalted cut into bits
• 2 cups water 

Equipment

• frying pan
• baking paper

Directions

1. Cut a round of parchment paper to fit just inside a 12-inch heavy skillet and butter one side.
2. Slice potatoes 1/8 inch thick with slicer. Arrange in skillet.
3. 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.
4. Serve sprinkled with parsley.