Simple Braised Potatoes Recipe - NYT Cooking

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Total TimeAbout 1 hourRating4(918)CommentsRead comments

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.

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Ingredients

Yield:4 servings

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

Add ingredients to Grocery ListIngredient Substitution GuideNutritional Information

Nutritional analysis per serving (4 servings)

269 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 44 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 5 grams protein; 895 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

Step 1
Scrub the potatoes, then cut potatoes into 1-inch chunks.
Step 2
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.
Step 3
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.
Step 4
Season to taste with salt and pepper, then serve garnished with thyme or rosemary.

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Ratings

4 out of 5918 user ratingsYour rating1 star2 stars3 stars4 stars5 starsSubmit

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Comments

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Private

These great potatoes have become a staple at our house. The basic recipe is really good (I do add more garlic.)But it's a fun one to play with, too. I've used leeks or red onions for some color. Duck fat makes it heavenly. It works well with so many other seasonings: paprika, lemon pepper, cumin, Moroccan spices, endless possibilities.And always make more than you need for dinner. Leftovers are for breakfast with poached or fried eggs. Breakfast doesn't get better than that!

Is this helpful? 127

This resulted in too much liquid. I suggest using only 2/3 of what's used here.

Is this helpful? 58

My dear mother and her mother who grew up in Southwest Louisiana cooked these (without garlic or suggested herbs) but called them "parsley potatoes" as they added plenty of fresh chopped parsley. Do not cover and add water (or broth) only as needed. Type of broth gives different taste - all good.

Is this helpful? 40

simple and delicious.

Is this helpful? 1

Easy and good. I cut up sausage and cooked it along with the potatoes - made for an easy dinner. Served with an egg on top - Friday night easy cooking at its best!

Is this helpful? 1

To those saying there was too much liquid, I just scooped out the potatoes, added some butter, and cooked it down into a reduction. Wonderful!

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Recipe Tags

Potato
Weeknight
Side Dish
Thanksgiving

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