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
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.
OLIVE OIL BRAISED POTATOES
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h2m
Yield 3 to 4 servings
Number Of Ingredients 5
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.
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
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