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
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
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.
BRAISED POTATOES
Found in an old magazine. This is a great recipe - that is a terrific side or a meal in itself. To re-heat, don't microwave, but reheat in the frypan after cooking meat, etc., so that it picks up some of the flavours. This is also great when made part of scrambled eggs!
Provided by Madilayn
Categories Lunch/Snacks
Time 45m
Yield 4-6 as a side dish
Number Of Ingredients 12
Steps:
- Cut potatoes into 5mm thick slices.
- Heat 1 tablespoon oil in a large frying pan. Add onions and bacon & cook, stirring until onions are golden brown & bacon is cooked. Remove from pan.
- Heat remaining oil and butter in the same pan. Add potatoes & cook, turning occasionally until browned all over. Remove from pan.
- Drain oil mixture from pan. Return potatoes & onions to the pan with garlic and stock.
- Bring to the boil and then simmer, covered, for about 10 minutes, or until potatoes are tender.
- Stir in frozen vegetables and mushrooms and cook, covered, for a further 5 minutes.
- Stir in parsley & season with salt & pepper.
- Serve with grain mustard.
Nutrition Facts : Calories 713.6, Fat 47.8, SaturatedFat 14.7, Cholesterol 57.7, Sodium 662.8, Carbohydrate 57.4, Fiber 7.1, Sugar 5.8, Protein 15.6
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
SAVORY POTATO BROTH
This versatile soup base is not really a broth, in the way my turkey broth is-that is, a clear liquid strained of all the ingredients that gave it flavor. In truth, the base starts cooking with several pounds of potatoes, carrots, and celery, and they stay in there. Yet, remarkably, it ends up light, clear, and clean-tasting, like a broth. To enjoy the clarity and consistency of the base, often I'll add nothing more than rice, for texture and flavor. Onion and poached garlic make a flavorful yet light cream soup. On the other hand, I might fill the base with lots of textured ingredients, like mushrooms and barley, or lentils and ditalini pasta. And vegetables that break down during cooking and melt away, such as parsnip or winter squash and chestnut, utterly transform the texture.
Yield About 4 quarts of soup base, enough for 2 batches or more of finished soups
Number Of Ingredients 11
Steps:
- Pour the oil into the pot, and set over medium-high heat. Let the oil get quite hot, but not smoking.
- Dump in the potatoes, sprinkle on 1 teaspoon of the salt, and toss them in the oil until well coated. Cook them for 6 minutes or more, until lightly crusted and caramelized without taking on any color. Lower the heat to prevent burning and alternately stir the potatoes.
- When the potatoes are leaving a crust on the pan bottom (about 3 to 5 minutes), toss in the celery and carrots. Stir up everything well, scraping up any potato crust, raise the heat a bit, and cook for 2 or 3 minutes, until all the vegetables are hot and steaming. Push them aside to clear the pan bottom in the center, and drop in the tomato paste. Toast it in the hot spot for a minute or two, stirring, then work the paste into the vegetables.
- Pour the gallon of hot water into the pan, drop in the bay leaves and pieces of cheese rind, grind in 1/4 teaspoon or more of black pepper, add the remaining teaspoon of salt, and stir well. Cover the pot and bring the broth to a boil, adjusting the heat to keep a steady but not violent bubbling, and let cook for an hour, covered. Stir occasionally.
- Uncover the pot and cook the broth for another hour or so, still at a low bubbling boil, until it has reduced to 4 quarts. (If you're in a hurry, raise the heat and concentrate the broth quickly; stir now and then to prevent burning.)
- Remove the bay leaves but leave the cheese rind, whole or chopped up, for those who like it.
- You can use the broth right away, or any part of it, for the finished soups that follow. Or let it cool and pack it in measured containers. Keep it refrigerated for 3 or 4 days, or frozen, in filled and tightly sealed containers, for 4 to 6 months.
BRAISED DILL POTATOES
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
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
FONDANT POTATOES
The texture this old-school method provides for russet potatoes is unlike anything you get by just roasting: so dense, moist, and rich. The way the crusty, crunchy edges outside contrast with the uniquely rich and creamy inside is truly a magical thing.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Cut off ends of russet potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 potato cylinders about 2 inches long.
- Place potatoes into a bowl of cold water for about 5 minutes to remove starch from outsides; pat dry with paper towels.
- Place a heavy oven-proof skillet (such as a cast iron skillet) over high heat. Pour in vegetable oil; heat oil until it shimmers slightly.
- Place potato cylinders with best-looking ends into the hot oil, lower heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper.
- Flip the potatoes onto the opposite ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to skillet.
- Pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season with more salt and pepper. Pour chicken stock into skillet.
- Transfer skillet to preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren't tender, add 1/4 cup more stock and let cook 10 more minutes.
- Place potatoes on a serving platter and spoon thyme-scented butter remaining in skillet over potatoes. Garnish with thyme sprigs. Let cool about 5 minutes before serving.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 33.5 g, Cholesterol 15.8 mg, Fat 10.5 g, Fiber 2.4 g, Protein 4.1 g, SaturatedFat 4.1 g, Sodium 173 mg, Sugar 1.2 g
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