Braised Potatoes, Ten Ways

Braised potatoes offer a delightful twist to traditional potato dishes, creating a simple stew with a texture that is hard to beat. By searing the potatoes and simmering them with aromatic vegetables and flavorful liquids, this recipe results in tender and delicious potatoes. Ideal for using small heirloom potatoes like fingerlings, these braised potatoes can be customized in various ways, making them suitable for different tastes and occasions. Additionally, consider experimenting with other vegetables or fruits, such as root vegetables, winter squash, or even apples, to add exciting variations to this dish.

MAKES: 4 servings

TIME: About 40 minutes

INGREDIENTS:

• 2 pounds all-purpose or waxy potatoes
• 3 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper
• 1 small onion, minced
• 2 cups stock (or water)
• 1/4 cup chopped fresh parsley leaves for garnish

INSTRUCTIONS:

1. Peel the potatoes and cut them into large chunks, halving them if they are midsized or leaving them whole if they are small.
2. In a large pot over medium-high heat, add the oil. Once hot, add the potatoes and season with salt and pepper. Stir occasionally until the potatoes are coated in oil and beginning to turn golden. Add the minced onion and stir briefly until softened, about a minute or two.
3. Pour the stock (or water) into the pot, ensuring the potatoes are barely covered. Bring the mixture to a boil, stirring occasionally to prevent sticking. Reduce the heat to medium-low, allowing the mixture to gently bubble. Stir occasionally, cooking until the potatoes become tender, which should take about 20 to 25 minutes. Add more liquid if needed to prevent sticking. The potatoes are done when a skewer or sharp knife inserted into one meets almost no resistance.
4. Taste and adjust the seasoning as needed. Garnish the braised potatoes with chopped fresh parsley and serve either hot or at room temperature.

VARIATIONS:

• Braised Potatoes and Garlic: Omit the onion and add 1 or 2 heads of peeled garlic along with the potatoes in Step 2. Proceed with the recipe, and consider garnishing with grated Parmesan for extra flavor.
• Wine-Braised Potatoes with Bacon: Add 4 ounces of chopped bacon. Replace half of the stock with white wine. Omit the olive oil, and you may also omit the onions if desired. Begin cooking the bacon in Step 1, and add the potatoes once some fat has rendered. Proceed with the recipe.
• Cream-Braised Potatoes: Substitute olive oil with butter. Instead of stock or water, use cream, finishing by covering the potatoes with milk. After cooking the potatoes, stir in 1 tablespoon minced fresh tarragon or chervil if desired, and serve hot.
• Braised Potatoes with Kielbasa: Optionally use beer as a replacement for stock. Include 1 pound of sliced kielbasa with the onions in Step 2. Proceed with the recipe.
• Beer-Braised Potatoes with Horseradish and Cheddar: Toss 1 cup grated cheddar cheese with 1 tablespoon of cornstarch. Instead of stock, use beer or milk. Once the potatoes are almost done, stir in the cheese mixture and a tablespoon or more of grated fresh or prepared horseradish. Adjust the liquid to achieve a slightly saucy texture, and stir until the cheese melts. Garnish and serve hot.
• Braised Potatoes with Mustard: Stir in 1/4 cup of any mustard, coarse-ground or Dijon, when adding the stock in Step 3.
• Braised Curried Potatoes in Coconut Milk: Replace olive oil with a neutral oil like grapeseed or corn. Add 1 tablespoon each of finely chopped fresh ginger and garlic, along with 2 teaspoons of curry powder or garam masala. Use coconut milk instead of stock. Stir in fresh or frozen green peas for the last 3 minutes of cooking if desired. Garnish with chopped fresh cilantro and minced fresh Thai chile.
• Soy-Braised Potatoes: Use 1 tablespoon of dark sesame oil and 2 tablespoons of neutral oil like grapeseed or corn, instead of olive oil. Use a mixture of 1/4 cup soy sauce and 1 3/4 cups water instead of stock. Chop and add a bunch of scallions instead of onions. Adjust the seasoning carefully, using salt or more soy sauce as needed. Garnish with cilantro, sesame seeds, and minced fresh chile.
• Braised Potatoes with Miso: Use neutral oil like grapeseed or corn instead of olive oil. Omit the onion, and garnish with sliced scallions. Whisk together 1/2 cup warm stock or water and stir in 1/4 cup of any miso. Add this mixture to the potatoes, combine, and warm through. Taste, adjust the seasoning, garnish, and serve.

Discover the delightful world of braised potatoes, offering a simple stew-like texture that’s truly unbeatable. This recipe showcases the perfect balance between searing and simmering, resulting in tender and flavorful potatoes. Ideal for small heirloom potatoes like fingerlings, these braised potatoes can be customized in ten exciting ways, catering to diverse tastes and occasions. Consider experimenting with various vegetables or fruits, such as root vegetables, winter squash, or even apples, to create endless variations. Whether you prefer the traditional onion and parsley version or opt for a bold twist with bacon, cheese, curry, or miso, these braised potatoes will delight your taste buds and add a touch of elegance to any meal.