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Braised Fingerling Potatoes

Prep Time:15 Minutes
Cook Time:30 Minutes

Nutritional Information

The fingerling potatoes are first grilled, then finished by braising in heavy cream, chicken stock, fresh herbs and Smoking Goose salami.


  • 1 tablespoon unsalted butter
  • 1 small onion, thinly sliced
  • 1 1/2 pounds fingerling potatoes
  • 1 small shallots, peeled
  • 2 to 3 sprigs rosemary, plus 1 tablespoon roughly chopped for garnish
  • 1 cup homemade or low-sodium canned chicken stock
  • 1/4 cup heavy cream
  • 2 ounces cured SmokingGoose salami
  • to taste kosher salt
  • to taste fresh ground black pepper


  • 1. Preheat EGG to 375 degrees F, using direct heat and a cast iron grate.
  • 2. In a bowl combine the unsalted butter, onion, rosemary, chicken stock, heavy cream and salami. Set aside.
  • 3. Cut the fingerling potatoes lengthwise and lightly grease with pan spray.
  • 4. Grill the fingerling potatoes, cut side down, about 2-3 minutes or until lightly charred. Transfer the potatoes into a cast iron Dutch oven and cover with the chicken stock-heavy cream mixture. Place lid onto Dutch oven.
  • 5. Convert EGG to indirect heat, using a plate setter and a stainless steel grate.
  • 6. Braise the fingerling potatoes for 30 minutes or until the potatoes are fork tender. Remove the Dutch oven from the EGG. Season to taste with kosher salt and fresh ground black pepper. Serve fingerling potatoes hot and garnished with rosemary.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828