BRAISED FINGERLING POTATOES WITH OREGANO & THYME
This is out of the March 2018 Cooking Light magazine...it says a stove top saute and an oven braise gives the spuds a bronzed exterior and creamy interior. The stock mixture reduces in the oven, giving the potatoes their own rich gravy. Serve with a simply roasted chicken or pork loin.
Provided by TeresaS
Categories Side Dishes, Vegetables, Onions, Potatoes, North American, Herbs
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Heat olive oil and unsalted butter in a large oven proof skillet over medium-high. Add white onions and fingerling potatoes, cook 8 minutes. Add chicken stock, oregano sprigs and thyme sprigs. Cover; bake for 10 minutes. Discard oregano and thyme. Sprinkle with chopped oregano, chopped thyme, salt and pepper. Serve
Nutrition Facts : Calories 141 cal
TRY THESE BRAISED FINGERLING POTATOES WITH OREGANO AND THYME
A stovetop sauté and an oven braise give the spuds a bronzed exterior and creamy interior. The stock mixture reduces in the oven, giving the potatoes their own rich gravy. Serve with a simply roasted chicken or pork loin.
Provided by Cooking Light
Yield Serves 4 (serving size: 2/3 cup)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Heat olive oil and unsalted butter in a large ovenproof skillet over medium-high. Add thinly sliced white onion and fingerling potatoes, halved lengthwise; cook 8 minutes. Add unsalted chicken stock, 3 oregano sprigs, and 2 thyme sprigs. Cover; bake for 10 minutes. Discard oregano and thyme. Sprinkle with chopped oregano, 1 tsp. chopped thyme, kosher salt, and black pepper.
Nutrition Facts : Calories 133, Carbohydrate 20 g, Fat 5 g, Fiber 3 g, Protein 2 g, SaturatedFat 2 g, Sodium 137 mg, Sugar 2 g, UnsaturatedFat 3 g
FINGERLING POTATO POUTINE WITH CHILE BRAISED BEEF
Provided by Food Network
Time 4h20m
Yield 6 servings
Number Of Ingredients 36
Steps:
- Preheat the oven to 400 degrees F.
- Heat oil in a fryer or heavy-bottomed Dutch oven to 356 degrees F. Fry the potatoes in batches until golden and crispy, about 3 minutes. Drain well, transfer to a bowl and season with salt and pepper.
- Spread the potatoes in 8-ounce portions on 2 sheet trays (3 portions will fit on each tray). Top each portion with 2 to 3 ounces of the Chile Braised Beef and 2 to 3 ounces of the shredded cheese.
- Bake until the cheese is melted and lightly caramelized, about 5 minutes. Using a spatula, transfer the potatoes to a serving dish. Garnish each portion with parsley, bacon and 4 or 5 cloves of the simmered garlic. Serve with the gravy on the side.
- Preheat the oven to 325 degrees F.
- Heat a large roasting pan over high heat, then add the oil. Season all sides of the beef liberally with salt and pepper. Sear the roast well on all sides. Transfer to a plate. Add the garlic, celery, carrots and onions to the pan.
- Season with salt and pepper while stirring. When vegetables color slightly, add the tomatoes and stir for 1 to 2 minutes. Deglaze the pan with the wine and reduce. Pour in the chicken stock and bring to a simmer.
- Add the oregano, thyme, red pepper flakes and bay leaves. Turn off the heat and place the roast in the liquid. Cover tightly with plastic wrap and foil. Place the pan in the oven and braise until it is fall-apart tender, 4 to 4 1/2 hours. (Check it at 4 hours.) Your kitchen will smell fantastic.
- Transfer the roast to a large bowl, then strain the braising liquid into a 4-quart saucepan. Bring to a boil over high heat and reduce until it becomes thick and syrupy, about 30 minutes. Keep a close eye on the reduction near the end to prevent it from burning.
- Meanwhile, shred the beef, removing any fat and connective tissue. Add the finished reduction to the shredded beef and mix well.
- Heat a 2-quart saucepan over medium-high heat, then add 1 tablespoon of the oil. Add the onions, oregano and thyme and season with salt and pepper. Reduce the heat to medium and stir until the onions are light brown. Add the tomato paste and cook, stirring, for 2 to 3 minutes.
- Add the red pepper flakes and deglaze with the wine. Pour in the chicken stock, increase the heat to high and bring to a simmer. Whisk in the beef base, balsamic vinegar and tamari, then simmer for 10 minutes. Strain out the solids, return the liquid to the pot and bring back to simmer.
- Meanwhile, in a small bowl, whisk together the remaining 1/2 cup oil into the flour to make a roux.
- Add the roux to the simmering liquid while whisking vigorously. Simmer over medium-low heat for 10 to 20 minutes, skimming off any surface foam that develops. Taste for seasoning, adding salt and pepper as desired.
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.
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