Best Potatoes Braised In Aromatic Broth Recipes

OLIVE OIL BRAISED POTATOES

Steps:

• Preheat the grill. Preheat the oven to 325 degrees F.
• Put the potato slices on the hot grill and cook for about 2 minutes on each side to mark them. Remove from the grill and place them in a single layer in a baking pan. Season both sides with salt and pepper. Add enough olive oil to reach 1/3 up the sides of the potatoes. Turn the potatoes over to coat with the oil. Scatter the thyme and garlic cloves over the potatoes, sprinkle with a little more salt, if desired, and place in the oven.
• After about 15 to 20 minutes, the potatoes will be tender. Remove from the oven and let them cool in the oil. Serve at room temperature.
• Chef's notes: Using a high quality olive oil will impart its flavor to the potato.

BROTH-BRAISED POTATOES

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.

BRAISED NEW POTATOES WITH THYME

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.

SIMPLE BRAISED POTATOES

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.

BRAISED POTATOES

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.

BRAISED DILL POTATOES

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.

BRAISED POTATOES AND CARROTS

Steps:

• In a large saute pan, heat 4 tablespoons of the oil over medium heat. Add the potatoes and carrots. Cook until browned, about 10 minutes. Add the onion and cook another 5 minutes. Add the garlic and the remaining oil. Cook for 2 more minutes.
• Add the sage, rosemary, and thyme. Add salt and pepper to taste. Add the wine and 1/4 cup water. Bring to a boil, reduce heat, and simmer covered for about 8 minutes. Uncover and continue cooking about 4 minutes until the potatoes are tender and the liquid has thickened enough to coat the vegetables.
• (If you need to, you can add more water or wine to coat the vegetables. **Also, I always grind up my rosemary into a powder because I don't like little twigs in my food! HA!).