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Any small, thin-skinned potato would be delicious here. Serve in shallow bowls, mashing the potatoes into the fragrant broth as you eat them.

• 2 to 3 tablespoons unsalted butter
  

• 2 pounds fingerling potatoes, left whole and scrubbed
  
• 1 1/2 to 2 teaspoons chopped fresh rosemary
  
• 1 1/2 cups chicken broth, home-made or low-sodium canned
  
• Kosher salt and freshly ground black pepper

Melt butter in a flameproof casserole large enough to hold potatoes in a single layer. Add potatoes and rosemary. Season with salt and pepper; stir to mix.Add broth to come two-thirds of the way up the sides of potatoes; bring to a boil.

Cover and bake until potatoes are tender, some broth has cooked away, and remainder is slightly thickened, 35 to 45 minutes. Serves 4 to 6

"Hudson River Valley Cookbook" by Waldy Malouf

Thursday, March 27, 2003