#braisedpotatoes

[therealdirtychai]

Making #Potatoes again just like in undergrad 🥔💙 . . . . . #FOOD #BraisedPotatoes #음식 #음식스타그램 #먹스타그램 #맛스타그램 #감자조림 #감자조림🥔(McAllister Tower Apartments에서) https://www.instagram.com/p/CWXXJekLyrJ/?utm_medium=tumblr

[sim-plystefichop]

These braised fingerling potatoes with fresh herbs are a flavorful and comforting side dish perfect for any occasion. The combination of tender potatoes cooked in a savory broth with aromatic garlic and fragrant herbs creates a dish that's both simple and delicious.

Ingredients: 1 lb fingerling potatoes, halved lengthwise. 2 tablespoons olive oil. 4 cloves garlic, minced. 1 cup vegetable broth. 2 tablespoons fresh parsley, chopped. 2 tablespoons fresh thyme leaves. Salt and pepper to taste.

Instructions: In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add halved fingerling potatoes to the skillet, cut side down, and cook until golden brown, about 5 minutes. Pour in vegetable broth and bring to a simmer. Cover and cook for 10-12 minutes, or until potatoes are tender. Season with salt and pepper to taste. Garnish with fresh parsley and thyme before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

Lecco Benessere

[stephaniecmar-blog]

When your biff writes an insanely beautiful cookbook, you cook from it! #braisedpotatoes @kristenlkish

[herebevegans]

BRAISED RED POTATOES & BROILED ASPARAGUS

Yes, you should roast asparagus. It’s easy, fast, and comes out perfectly every time. But the star of this post is the potatoes. There’s nothing else like them! They’re one of the best foods we’ve ever had and they’re fun to make.

braised red potatoes

Maybe 2/3rds of a bag of tiny potatoes, or about 8 regular red potatoes, scrubbed and halved. Just cover the bottom of your pan, cut side down.

3 whole garlic cloves, peeled

a big pinch of dried thyme (or a couple sprigs fresh if you have it)

a big pinch of dried rosemary

1/2 to ¾ tsp salt (depending on the size/ quantity of the potatoes)

3 Tbsp Earth Balance

2 cups water

Arrange the potatoes cut side down in a well-seasoned cast iron or non-stick 12-inch skillet.

Pour in the water and add all the other ingredients to the pan.

Bring to a simmer over medium-high heat.

Reduce heat to medium and simmer, covered, for 15 minutes.

Remove the lid. Take out the garlic cloves and place them on a cutting board.

Cook the potatoes, uncovered, while the rest of the water cooks off and the bottoms of the potatoes form a nice crust (about 30 minutes).

Turn off the heat. Mince or press the garlic. Add the garlic to the pan and stir to coat the potatoes in the butter-garlic mixture. Serve immediately.

broiled asparagus

2 lbs thin asparagus

Enough olive oil to coat the asparagus

salt and pepper to taste

Snap off the end of each asparagus spear (about the last inch or two) and discard. 

Toss the asparagus in a roasting pan with some olive oil, salt, and pepper. 

Broil for about 10 minutes, until tender and browned, stirring/ checking the asparagus regularly. 

Lemon-shallot vinaigrette (strictly extra credit, not required at all)

2 Tbsp olive oil

1 tsp lemon zest

1 Tbsp lemon juice

1 shallot, minced

1 Tbsp fresh thyme, minced

1/4 tsp dijon mustard

salt and pepper to taste

For the vinaigrette, simply whisk together all the ingredients.

Braised red potato recipe adapted from Cooks Illustrated No. 122

Broiled asparagus with lemon shallot vinaigrette adapted from Cooks Illustrated Modern Classics