Brown Butter Fingerling Potatoes

Fingerling potatoes tossed with brown butter and herbs make a delicious and easy side dish

Ingredients

• 2 Tablespoons of Butter
• A Pinch of Salt
• 350 Grams of fingerling potatoes, less than 1-inch thick & Washed.
• A Pinch of Pepper
• 40 Grams of Chicken Stock
• 170 ml of Water
• 50 Grams Fresh Rosemary Leaves, Minced

Cuckoo Featured Product

Q10

Steps

1. Open and unlock the multicooker lid by turning the handle to the unlock position. With the lid still open, turn the handle to the lock position.
2. Pre-heat the cooker by pressing the [MENU SELECTION] button to select the [OVEN] function. Set the cooking time for 10 minutes and heating level 3 then press [COOK]
3. Add butter into the pot then add the potato and let it cook until the skin turns brown. Once it all cooked, add stock and water. Close and lock the lid by turning the handle to the lock position.
4. Press the [MENU SELECTION] button to select the [MULTICOOK] function. Set the cooking time for 5 minutes and temperature 120 degrees then press [COOK]
5. Once the cooking time finished, take out the fingerling potato and place it into a plate then season with salt, pepper and rosemary.

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