SIMPLE BRAISED POTATOES
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.
Provided by Mark Bittman
Categories weekday, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 3 grams, Carbohydrate 44 grams, Fat 9 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 893 milligrams, Sugar 3 grams, TransFat 0 grams
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.
ROASTED HALIBUT OVER BRAISED POTATOES, TOMATOES AND OLIVES
Steps:
- Preheat the oven to 425 degrees F.
- Add the oil to a large cast-iron skillet over medium heat, then line the bottom with the potato rounds. Season with salt and pepper, add enough water to cover and bring to a boil. Cook until softened, about 5 minutes. Once the potatoes are softened, drain off the excess water so there is only a small amount left on the bottom. Scatter the lemons, shallots, tomatoes, wine, olives, capers and thyme over the potatoes. Dot with the butter. Season the fish with salt and pepper on both sides and put on top of the potatoes.
- Make a parchment lid for the skillet by cutting a piece of parchment paper that's larger than your skillet. Fold it in half, then fold it in half again in the other direction so you have creases on 2 sides of the paper. Starting with the folded tip, fold on the diagonal 3 times, like a fan, to form narrow triangles. Measure how large your parchment lid should be by placing the tip of the triangle above the center of the skillet and cutting it where it hits the edge of the skillet. Cut off the folded tip to make a small hole in the center. Open up the parchment and set aside.
- Open the parchment lid and place it over the skillet. Transfer the skillet to the oven and bake until the potatoes are soft and the halibut is fully cooked and no longer translucent, 15 to 20 minutes.
- Remove the parchment lid. Serve, drizzled with some of the sauce from the skillet and some oil, then sprinkle with the parsley.
OLIVE OIL BRAISED POTATOES
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 29m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat a grill to medium-high heat.
- Scrub potatoes under cold running water; leave skins on. Slice potatoes into thick rounds and then brush both sides of potatoes liberally with olive oil. Place potatoes on grill and grill on both sides until slightly brown, about 2 minutes per side. Remove from the grill and place in a single layer on a baking sheet.
- Drizzle potatoes liberally with olive oil again on both sides and then season both sides with salt and pepper. Place baking sheet on the grates of the grill and cook for about 10 more minutes, or until cooked through in the center and crispy on the outside. Remove from grill and sprinkle with minced garlic and chopped thyme leaves. Serve.
OLIVE OIL SMASHED POTATOES
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Put the potatoes in a large saucepan with salted cold water to cover and bring to a boil over high heat. Cook until tender, about 15 minutes. Drain and return to the pot. Smash the potatoes with a large fork or potato masher.
- Add lemon zest and olive oil. Fold into potatoes. Season with salt and pepper, to taste.
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
OLIVE-OIL-FRIED POTATOES WITH AIOLI
Dip these fried potato wedges into garlicky aioli for an easy-to-share appetizer inspired by the Spanish tapas dish patatas bravas. Parboiling the sliced-up spuds and letting them dry on a baking sheet before frying in olive oil guarantees a creamy center and crunchy shell.
Provided by Lauryn Tyrell
Categories Food & Cooking Appetizers Finger Food Recipes
Time 1h20m
Number Of Ingredients 7
Steps:
- Place potatoes in a large pot with 2 quarts water. Add bay leaves, cloves, garlic, and 2 tablespoons salt. Bring to a boil, then reduce heat to medium-high and cook until potatoes are just tender, 4 to 5 minutes. Drain, then spread out potatoes on a rimmed baking sheet lined with paper towels until dry, at least 30 minutes and up to 1 hour.
- Fill a heavy medium pot about halfway with oil; heat over medium until a thermometer registers 350°F. Working in batches, add potatoes and fry, stirring occasionally, until golden and crisp, 10 to 12 minutes a batch. (Return oil to 350°F between batches.)
- Transfer potatoes to a wire rack set inside a rimmed baking sheet; season with salt. Serve with aioli.
OLIVE-OIL MASHED POTATOES
These easy-to-make mashed potatoes are smooth and creamy.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 4
Steps:
- Peel potatoes and cut into 1-inch chunks. In a large saucepan, cover potatoes with cold water by 2 inches and add 1 tablespoon coarse salt. Bring to a boil; cook until potatoes are very tender and easily pierced with a fork, 20 to 25 minutes. Drain; transfer to a large bowl.
- Using a potato masher or fork, mash potatoes with olive oil and milk until smooth. Season with salt and pepper. Drizzle with more olive oil before serving, if desired.
Nutrition Facts : Calories 181 g, Fat 7 g, Fiber 2 g, Protein 3 g
BRAISED SAUSAGE WITH OLIVES AND POTATOES
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking, in it brown the sausage in batches, transferring it as it is browned to paper towels to drain, and pour off all but 1 tablespoon of the fat. In the fat remaining in the kettle cook the onion and the garlic over moderate heat, stirring, until the onion is golden, stir in the tomatoes with the juice, breaking up the tomatoes, and the sausage, and simmer the mixture, covered, for 30 minutes. Stir in the potatoes, peeled and cut into 3/4-inch pieces, and the olives, simmer the mixture, covered partially, for 15 to 20 minutes, or until the potatoes are tender, and season it with salt and pepper.
OLIVE OIL BRAISED POTATOES
This is one of those recipes that is so obvious that you think, "why didn't I think of it?" From FoodTV, Michael Ciarello.
Provided by Queen Dragon Mom
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 563.8, Fat 54.1, SaturatedFat 7.5, Sodium 8, Carbohydrate 19.6, Fiber 2.4, Sugar 0.9, Protein 2.3
SKILLET POTATOES WITH OLIVES AND LEMON
Provided by Shelley Wiseman
Categories Olive Potato Vegetarian Quick & Easy Lemon Vegan Gourmet
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Smash olives with flat side of a large knife, then discard pits and chop olives. Toss potatoes with olives, oil, zest, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 10-inch heavy skillet, then add water and bring to a boil.
- Cover skillet and boil over medium heat until potatoes are tender, 10 to 12 minutes. Remove lid and cook, stirring, until water is evaporated, 1 to 2 minutes. Serve sprinkled with parsley.
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