Baby potatoes braised in stock with shallot, ginger and fresh herbs

Wash the herbs and wrap in paper towels.

Trim, peel and mince the shallots. Peel and slice the ginger, cut into thin strips and chop into very small dice.

Pick over the chives, bundle tightly in a ring of folded paper towel and slice thinly. Chop parsley leaves thin, chervil whole, tarragon and dill roughly, and rosemary to a powder.

Wash the baby potatoes thoroughly and remove the eyes.

In a hot frying pan, sweat the shallots and ginger in olive oil and butter on medium heat, about 10 minutes.

Add the potatoes and saute a few minutes, then add the stock and cook 25 to 30 minutes depending on size, until fork tender.

While still warm, add the fresh herbs and some of the cooking juice mixed with butter. Salt if needed and plate.

To serve alongside: grill a ribeye seven minutes on each side, rest 10 minutes and slice.