SIMPLE BRAISED POTATOES
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
Categories weekday, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
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, Calories 269, UnsaturatedFat 3 grams, Carbohydrate 44 grams, Fat 9 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 893 milligrams, Sugar 3 grams, TransFat 0 grams
BRAISED NEW POTATOES
These braised new potatoes basically take a bath in butter. French style. What results is the exact same rich taste and creamy texture of potatoes roasted with your favorite hunk of meat-but in only 30 minutes and on the stovetop.
Provided by Alain Ducasse
Categories Sides
Time 30m
Number Of Ingredients 6
Steps:
- Arrange the potatoes in a single layer in a Dutch oven or other wide, deep pan. Place the Dutch oven over medium heat and add the chicken stock, garlic, thyme, butter, and salt to taste.
- Cover the pan with a lid and bring to a boil over mediumish heat. Reduce the heat and gently simmer, shaking the pan or stirring the potatoes often, until the potatoes are just tender, 12 to 20 minutes, depending on the size of the potatoes.
- Remove the lid and continue to cook, turning occasionally and keeping an eye on the heat so the butter doesn't burn, until the potatoes take on browned splotches on all sides, 5 to 10 minutes.
- Use a slotted spoon to transfer the potatoes to a dish and season with pepper. Devour immediately.
Nutrition Facts : ServingSize 1 portion, Calories 381 kcal, Carbohydrate 23 g, Protein 3 g, Fat 32 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 83 mg, Sodium 16 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 9 g
BRAISED FINGERLING POTATOES WITH THYME & BUTTER
This recipe is ripe for interpretation. Swap out the thyme for another favorite herb, such as rosemary or bay. Use olive oil in place of butter. And for a richer flavor, braise the potatoes in lower-salt chicken broth instead of water.
Provided by Molly Stevens
Categories Side dishes
Yield four to six.
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : ServingSize four to six., Calories 150 kcal, Fat 50 kcal, SaturatedFat 3.5 g, TransFat 6 g, Carbohydrate 22 g, Fiber 2 g, Protein 3 g, Cholesterol 15 mg, Sodium 170 mg, UnsaturatedFat 1.8 g
BRAISED POTATOES
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 Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 8
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.
HERBED NEW POTATOES
Steps:
- Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook! Toss with the herbs, and serve hot.
BRAISED NEW POTATOES WITH THYME
Make and share this Braised New Potatoes With Thyme recipe from Food.com.
Provided by sexymommalucas
Categories Potato
Time 25m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Scrub potatoes until clean.
- Place potatoes in a medium saucepan. Cover with chicken broth, adding additional water as needed to barely cover potatoes. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12 to 15 minutes.
- Drain.
- Return potatoes to saucepan and add olive oil and thyme. Toss to evenly coat. Transfer potatoes to a bowl and serve.
Nutrition Facts : Calories 110.8, Fat 1.9, SaturatedFat 0.3, Cholesterol 0.3, Sodium 203.3, Carbohydrate 20.2, Fiber 2.5, Sugar 1, Protein 3.7
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