Recipes

  Ingredients

• 2 lb. fingerling potatoes
• 3 Tbsp Citarella olive oil, divided
• ½ cup chicken bone broth
• 2 Tbsp butter
• Salt and pepper, to taste
• Minced dill and chives, for garnish
• Flaky salt, for garnish

Instructions

1. Using a mandolin, carefully slice potatoes lengthwise. Toss potatoes with two tablespoons olive oil and season with salt and pepper.
2. In a non-stick pan over medium-low heat add remaining olive oil. Begin shingling potatoes in the pan to create a single layer, then continue layering until you’ve placed all the potatoes in the pan. Add bone broth and cover with a lid, cooking for 25 minutes. Remove lid, add butter along edges so it melts into the bottom of the pan. Cook with the lid off an additional 5-10 minutes until the potatoes are fully cooked and the potatoes on the bottom are a deep golden brown.
3. Place a plate on top of the pan and carefully invert the potatoes onto a plate. Top potatoes with flaky salt and a sprinkling of fresh herbs. Serve alongside your favorite Citarella sides and enjoy!