Braised Fingerling Medallions

Made these delicious potatoes this week from an an Alice Waters recipe on Epicurious. I don't have a lot to say about it other than:

• The parchment paper thing is kind of neat, but I imagine you could get away with a "partially covered" lid... but no promises
• Peel the potatoes: if you don't the skin comes off in tough little strings
• Do not bother without a v-slicer/mandoline unless you are seriously hardcore with your knives

Even with a v-slicer, this is fairly labor intensive in the prep work, but the braising (a technique that's fairly hard to mess up) makes up for it.