SIMPLE BRAISED POTATOES

Simple Braised Potatoes image

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

Time 1h

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 pounds potatoes (roughly 4 medium to large spuds)
3 tablespoons butter
1 diced onion
1 teaspoon minced garlic
1 sprig of thyme or rosemary, more for garnish
Salt and pepper
About 2 cups chicken, turkey or vegetable stock

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