Broth Braised Potatoes Recipes

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.

Steps:

• Melt half the butter with olive oil in a saute pan, and gently fry the onions until soft and lightly golden, about 15 minutes. Spread half the onions in the bottom of a casserole. Lay a layer of sliced potatoes on top, season with salt and pepper, and scatter with thyme leaves. Build another layer of onions and potatoes. Pour over the stock. Cover the pan with foil and bake at 300°F until all the liquid has been absorbed, about 2-3 hours, removing the foil if you like a crisp top.

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.

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.