Best Braised Fingerling Potato Coins Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FINGERLING POTATO POUTINE WITH CHILE BRAISED BEEF



Fingerling Potato Poutine with Chile Braised Beef image

Provided by Food Network

Time 4h20m

Yield 6 servings

Number Of Ingredients 36

Oil, for frying
3 pounds fingerling potatoes, blanched and halved lengthwise
Salt and pepper
1 pound Chile Braised Beef, recipe follows (see Cook's Note)
1 pound shredded Mahón cheese (see Cook's Note)
1 bunch fresh parsley, minced
6 slices smoked bacon, baked until crispy and crumbled
20 to 30 whole cloves garlic, simmered in blended oil until soft
3 cups Beef Gravy, recipe follows
2 tablespoons blended oil
3 pounds beef chuck roast
Salt and pepper
6 cloves garlic
2 celery stalks, chopped
1 large carrot, chopped
1 yellow onion, chopped
1/2 cup tomato scraps or 1 tablespoon tomato paste
1/4 cup red wine
2 cups chicken stock
1 tablespoon dried oregano leaves
1 tablespoon dried thyme leaves
1 teaspoon crushed red pepper flakes
2 dried bay leaves
9 tablespoons blended oil
1/2 yellow onion, sliced
1/2 tablespoons dried oregano leaves
1/2 tablespoon dried thyme leaves
Salt and pepper
1 tablespoon tomato paste
1/2 teaspoon crushed red pepper flakes
1 tablespoon red wine
6 cups chicken stock
2 tablespoons beef base
1 1/2 tablespoons balsamic vinegar
1 tablespoon tamari
1/2 cup all-purpose flour

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



Braised Fingerling Potatoes image

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

1 1/2 pounds fingerling potatoes, such as Ozette or Ruby Crescent
Coarse salt and freshly ground pepper
2 sprigs fresh thyme
Leek trimmings from Wilted Savoy Cabbage

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 DILL POTATOES



Braised Dill Potatoes image

Dill, chicken broth and a few other simple ingredients create a side dish your family will love. The braised potatoes are delicious with sour cream. -Amie Schmidt, San Diego, California

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1 pound fingerling potatoes
1 cup chicken broth
1 tablespoon butter
3 tablespoons snipped fresh dill
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons sour cream

Steps:

  • In a large saucepan, arrange potatoes in a single layer. Add broth and butter. Cover and cook over medium-high heat for 12 minutes., Uncover; cook until potatoes are tender and broth is evaporated, 7-10 minutes. Press each potato with a turner to crush slightly. Sprinkle evenly with the dill, salt and pepper. Cook until bottoms are lightly browned, 2-3 minutes longer. Serve with sour cream.

Nutrition Facts : Calories 117 calories, Fat 4g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 345mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

BRAISED FINGERLING POTATO COINS



Braised Fingerling Potato Coins image

Provided by Melissa Roberts

Categories     Potato     Side     Braise     Bastille Day     Dinner     Lunch     Parsley     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 (side dish) servings

Number Of Ingredients 5

2 pounds fingerling potatoes, peeled if desired
2 cups water
3/4 stick unsalted butter, cut into bits
3 tablespoons finely chopped flat-leaf parsley
Equipment: an adjustable-blade slicer

Steps:

  • Cut a round of parchment paper to fit just inside a 12-inch heavy skillet and butter one side.
  • Slice potatoes 1/8 inch thick with slicer. Arrange in skillet. Add water, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Dot top with butter. Cover potatoes with parchment, buttered side down, and briskly simmer until tender and most of liquid has evaporated, 30 to 35 minutes. Serve sprinkled with parsley.

Related Topics