Molly Stevens

The 0% yogurt does make a difference. The high protein/low fat content caused your sauce to curdle. If you use whole-milk yogurt, it wont curdle. You can sometimes get away with low-fat (like the Total 5%) but you need to be careful not to let it boil much. Happy cooking!

Priscilla - I see no reason at all why you can't just slide the potatoes into the oven with the rest. You'll have to fiddle with the timing, of course, but they should braise even more gently in a slow oven. As many folks have astutely pointed out on this discussion board, you can pretty much always go with lower temperatures when braising (it's when you turn up the heat that you get into trouble). The reason I tend to do the potatoes on the stove is that I don't like to preheat the oven for a simple dish of potatoes, but, hey, if the oven's already on, then that's the way to go! Sounds like a perfect Sunday dinner. Enjoy!

Braised Fingerling Potatoes with Thyme & Butter by Molly Stevens 1-3/4 lb. fingerling potatoes, scrubbed 6 large sprigs fresh thyme 3 to 4 Tbs. unsalted butter Kosher salt and freshly ground black pepper Leave the potatoes whole if less than 1 inch in diameter; halve them lengthwise if fatter. Arrange the potatoes in a single layer in a 12-inch skillet. They will be crowded, but they shouldn’t be stacked. Tuck the thyme sprigs between the potatoes. Cut 3 Tbs. of the butter into 3 pieces. Add the butter, 3/4 tsp. salt, and a few generous grinds of pepper to the potatoes. Pour over just enough water to almost cover the potatoes (about 2 cups). Partially cover and bring to a gentle simmer over medium heat. Simmer, stirring gently once or twice, until the potatoes are tender when pierced with a skewer, about 25 minutes. (If the water threatens to dry up before the potatoes are tender, add another 1/2 cup.) Transfer the potatoes to a serving dish with a slotted spoon. Increase the heat to high and boil the remaining liquid, uncovered, until it’s reduced to a buttery glaze, 5 to 8 minutes, depending on the amount of liquid. Remove the thyme sprigs (most of the leaves will have fallen off). If you would like a richer sauce, swirl in the remaining 1 Tbs. butter. Pour the glaze over the potatoes and serve immediately. From Fine Cooking 91, pp. 42