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 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.
POTATOES BRAISED IN AROMATIC BROTH
Provided by Molly O'Neill
Categories casseroles, side dish
Time 2h15m
Yield Six servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Place the potatoes and garlic in a 12-inch round casserole, at least 3 inches deep. Scatter the shallots, bay leaves, thyme, parsley and peppercorns over the top. Sprinkle with the salt and drizzle the olive oil evenly over the top. Pour in the chicken broth. Bake until the potatoes are tender, about 1 1/2 hours.
- Turn the oven up to 450 degrees. Bake until most but not all of the liquid is absorbed, about 45 minutes longer. Discard the bay leaves and herbs. Serve, spooning a little of the remaining liquid over the top.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 7 grams, Carbohydrate 59 grams, Fat 9 grams, Fiber 9 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 752 milligrams, Sugar 8 grams, TransFat 0 grams
BROTH-BRAISED POTATOES
Make and share this Broth-Braised Potatoes recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Add all the ingredients except the potatoes in a saucepan with a cover, seasoning the broth well with salt and pepper.
- Bring to a boil, cover, decrease heat, and simmer for 5 minutes.
- Add the potatoes, cover, and simmer until they can be pierced easily with the tip of a knife, about 15 minutes.
- The time will vary with the type and size of the potatoes, so check a little before the 15 minute mark and then check frequently after it.
- If you'd like to serve some of the cooking liquid with the potatoes, lift the potatoes from the pan with a slotted spoon; put them in a warm bowl and cover them; turn the heat up under the broth; cook the broth for a few minutes until it reduces slightly and the flavors are more concentrated.
- Taste for salt and pepper.
Nutrition Facts : Calories 41.7, Fat 3.7, SaturatedFat 0.6, Sodium 191.7, Carbohydrate 0.7, Sugar 0.2, Protein 1.3
BRAISED FINGERLING POTATOES
Serve with South Gate chef Kerry Heffernan's Corned Salmon with Wilted Savoy Cabbage.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 4
Steps:
- Clean potatoes under running water; transfer to a medium saucepan with enough water to cover. Season with salt and pepper and add thyme and leek trimmings. Bring to a boil over high heat; immediately reduce to a simmer and cook until potatoes are easily pierced with the tip of a sharp knife, about 15 minutes. Remove from heat and keep potatoes warm in their liquid until ready to serve; drain before serving.
BRAISED CHICKEN WITH RED POTATOES AND TARRAGON BROTH
Make and share this Braised Chicken With Red Potatoes and Tarragon Broth recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over medium-high heat. Add shallots to pan; sauté 1 minute.
- Add chicken to pan; sauté 2 minutes or until browned. Add broth, wine, tarragon, salt, and pepper; bring to a boil. Simmer 5 minutes, stirring occasionally.
- Add potatoes; simmer 5 minutes or until potatoes are tender. Remove from heat; stir in parsley.
Nutrition Facts : Calories 310.7, Fat 12.9, SaturatedFat 3.4, Cholesterol 72.6, Sodium 381.9, Carbohydrate 17, Fiber 1.6, Sugar 1.4, Protein 25.8
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