Braised Potatoes, Three Ways
Makes: 4 servings
Time: About 40 minutes
M V
Make this recipe with small heirloom potatoes like fingerlings if you can find them, and be sure to try the variations.
Other vegetables or fruits you can use: any root vegetable, winter squash, or even apples
- 2 pounds all-purpose or waxy potatoes
- 3 tablespoons olive oil
- Salt and pepper
- 1 small onion, chopped
- 2 cups vegetable stock (pages 97–100) or water
- ¼ cup chopped fresh parsley for garnish
- Peel the potatoes. Cut them into large chunks, in half if they’re medium-size, or leave whole if they’re small.
- Put the oil in a large pot over medium-high heat. When it’s hot, add the potatoes and sprinkle with salt and pepper. Cook, stirring occasionally, until coated in oil and beginning to turn golden, about 10 minutes. Add the onion and stir a few times until it softens, a minute or 2.
- Add the stock with enough extra water to barely cover the potatoes. Bring to a boil, stirring once in a while to make sure the potatoes aren’t sticking, then turn the heat down to medium-low so that the mixture bubbles gently. Cook, stirring occasionally, until the potatoes get tender, 20 to 25 minutes. Add more liquid if they start to stick. The potatoes are done when a skewer or thin-bladed knife inserted into one meets almost no resistance. Taste and adjust the seasoning, garnish, and serve hot or at room temperature.
Braised Potatoes with Mustard Gorgeous color: When you add the stock in Step 3, stir in ¼ cup any kind of prepared mustard.
Cream-Braised Potatoes Decadent: Use butter instead of olive oil. Instead of stock, use cream, and use milk to finish covering the potatoes in Step 3. When the potatoes are done, stir in 1 tablespoon minced fresh tarragon or chervil if you like, instead of parsley. Serve hot.