Chef Kristen Kish has won the hearts and palates of America, whether leading the kitchen in Boston or battling it out on Top Chef. Her unique style of cooking and relationship with innovative flavors has earned her accolades of all kinds, and her new cookbook is a testament to a hard-earned career. Try Kish’s braised baby potatoes for a brand-new spin on a plain old spud. 

I’m always looking for new ways to cook potatoes, those favorite little sponges for flavor and salt. We fry, mash, sauté, purée, roast — so why not braise? Surround them with a flavorful liquid and let them drink it up. The skins hold on to that wonderfully salty liquid, and the meat of the potato remains light, soft, and creamy.

Reprinted with permission from Kristen Kish Cooking