BRAISING POTATOES RECIPES

BRAISED POTATOES RECIPE | MARTHA STEWART

Braised Potatoes Recipe | Martha Stewart image

Braising maximizes the potatoes' flavor and ensures that they're perfectly tender. Serve this alongside our Crisp Mustard-Glazed Chicken Breasts.

Provided by Martha Stewart

Categories Dinner Side Dishes

Number Of Ingredients 8

Ingredients

3 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 medium onion, thinly sliced
1 1/2 pounds fingerling and very small new white potatoes
6 small shallots, peeled
2 to 3 sprigs rosemary, plus 1 tablespoon roughly chopped for garnish
Coarse salt and freshly ground pepper
1 cup homemade or low-sodium canned chicken stock

Steps:

Preheat oven to 375 degrees. Heat the oil and butter over medium-low heat in a large ovenproof skillet. Add onion, and cook until very soft, about 15 minutes. Stir in the potatoes and shallots and half the rosemary; season with salt and pepper. Raise heat to medium-high, and cook until potatoes begin to brown, about 10 minutes. Remove from heat, and add remaining rosemary and the stock.
Cover skillet, and transfer to the oven; cook until potatoes are fork-tender, about 10 minutes (timing will vary with size of potatoes). Uncover, and cook until liquid is reduced, about 20 minutes. Sprinkle with chopped rosemary. Serve warm.

SIMPLE BRAISED POTATOES RECIPE - NYT COOKING

Simple Braised Potatoes Recipe - NYT Cooking image

One doesn't usually think of braising as a technique for cooking potatoes, but one should. It's so easy, and yields the same comfort quotient of the mashed sort without all of the peeling, boiling and mashing. Onion, garlic and your choice of thyme or rosemary give them a little oomph. As with all potato dishes, don't forget to season well with salt.

Provided by Mark Bittman

Total Time 1 hours

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 pounds potatoes (roughly 4 medium to large spuds)
3 tablespoons butter
1 diced onion
1 teaspoon minced garlic
1 sprig of thyme or rosemary, more for garnish
Salt and pepper
About 2 cups chicken, turkey or vegetable stock

Steps:

Scrub the potatoes, then cut potatoes into 1-inch chunks.
Heat 3 tablespoons butter in a deep skillet or broad pot over medium-high heat. Add potatoes, onions, garlic, a sprig of thyme or rosemary, and salt and pepper. Cook, stirring, until potatoes begin to turn golden, 10 minutes.
Add good stock to barely cover the potatoes (about 2 cups). Bring to a boil, reduce heat and simmer, stirring occasionally, until potatoes are tender and liquid is reduced, about 30 minutes.
Season to taste with salt and pepper, then serve garnished with thyme or rosemary.

Nutrition Facts : @context http//schema.org, Calories 269, UnsaturatedFatContent 3 grams, CarbohydrateContent 44 grams, FatContent 9 grams, FiberContent 6 grams, ProteinContent 5 grams, SaturatedFatContent 6 grams, SodiumContent 893 milligrams, SugarContent 3 grams, TransFatContent 0 grams

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