Here's an easy potato dish when you want something lighter than a scalloped potatoes and more interesting than Steamed New Potatoes or Italian Roast Potatoes. Parsley, chives, and butter are all natural allies of the humble potato, and the shallots and white wine bring it to another level.
There's one tricky part to this recipe: you have to quickly peel and slice the potatoes when they are hot from boiling. To do this, I keep a bowl of cold water in the sink so I can cool off my fingers and the outisde of the potato while I work.
- Boil the potatoes in their skins for about 40 minutes, until tender but not falling apart.
- Put the shallots in a small skillet with the wine and bring to a boil. Reduce the heat to low and simmer until the wine is reduced by half.
- After 35 minutes, check the potatoes for doneness. When they are almost ready, finish the sauce: finish reducing the wine if it's not finished yet, and whisk in the butter and the herbs over low heat.
- Starting with the smallest potatoes, peel them with your fingers under cool water and set them aside.
- When they are all peeled, slice them as thinly as you can, and set them on a serving dish. As you finish a layer, sprinkle half the salt and half the sauce, then slice more potatoes and repeat with the salt and sauce.
- Serve hot.