Brown-Braised Fingerling Potatoes

1/2 cup dry white wine
1/3 cup vegetable broth
2 Tbs olive oil, divided
1 Tbs unsalted butter, divided
2 tsp finely chopped fresh thyme, divided
1/2 tsp Kosher salt
14 oz fingerling potatoes, halved
1 shallot, sliced lengthwise, into 8 pieces
1 clove garlic, minced

1) Combine wine and broth in measuring cup. Heat 1 1/2 Tbs oil and 1 1/2 tsp butter in 10-inch skillet over medium heat. Sprinkle 1/2 tsp thyme and salt over bottom of pan. Arrange potato halves (cut-side down) and shallot in skillet. Partially cover, and cook 6 minutes, or until potatoes are browned.
2) Add wine mixture, and simmer, partially covered, 7 minutes (brown bits should loosen on their own). Add garlic, remaining 1 1/2 tsp oil, 1 1/2 tsp butter and 1/2 tsp thyme, and cook 1 minute. Garnish with remaining 1 tsp thyme.

Review: I think I cooked this too low, as few of my potatoes browned. Regardless, this was incredibly tasty! The sauce that was created from this concoction was so tasty that I made sure the potatoes were served with a little extra! It was savory, but a little sweet. This was a great side dish to some fake chicken nuggets.

Adapted from:

http://www.vegetariantimes.com/recipe/brown-braised-fingerling-potatoes/