Braised Potatoes Food

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.

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:

• 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.

BRAISED CHIPOTLE SWEET POTATOES

Steps:

• Arrange an oven rack in the lower third of the oven and preheat to 350 degrees F.
• Heat a large braiser or Dutch oven over medium heat. Add the cumin seeds and toast, stirring occasionally, until very fragrant, about 1 minute. Add the olive oil, carrots and onions and cook, stirring frequently, until the carrots soften and the onions start to become translucent, 3 to 4 minutes. Add the sweet potatoes and 1 teaspoon salt and toss together so that everything is coated with the oil and seeds. Cook until the sweet potatoes start to soften slightly on the edges, about 5 minutes.
• Stir in the kale and 1 teaspoon salt and let wilt slightly, another 2 minutes. While the kale is cooking, stir the orange juice, tomato paste, brown sugar and chipotle into the vegetable broth. Add the adobo sauce, if using. Pour the mixture into the pot. Stir and toss all the vegetables with the broth mixture and bring the mixture to a boil. Taste for seasoning and add more salt if desired.
• Cover with a lid and bake 30 minutes. Remove the lid, stir and bake, uncovered, until the potatoes are very tender and saucy, about 30 minutes more. Serve on a bed of brown rice if desired, topped with radish and cilantro.

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.

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!).

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 FENNEL AND POTATOES

Steps:

• Cut potatoes into 1/4-inch slices and fennel into 1/4-inch wedges; reserve fronds. In a large skillet, heat olive oil over medium-high. Add fennel and cook, turning occasionally, until golden brown on both sides, 8 minutes. Add potatoes and cook until golden, about 3 minutes. Stir in broth, season with salt and pepper, and bring to a simmer. Cover and cook until vegetables are tender, about 12 minutes. Sprinkle with fennel fronds and serve with lemon wedges.