Braised baby red potatoes are so simple to make and bring such a comfortable warm feeling to any meal. Braising is a technique that means slowly cooking in liquid. You wouldn’t think that braising potatoes would be so amazing but it really is.
It is perfect with a 50-Hour Tofu Steak, a holiday side, or a weekend dinner accompaniment. Easy to make and healthy, you’ll love the creamy succulent flavors of this side dish.

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How To Make Braised Potatoes

CUTTING POTATOES — Slicing the potatoes.

CUT RED BABY POTATOES — Cut the ends off both sides of the potatoes.

ROASTING RED BABY POTATOES WITH GARLIC AND THYME — Roast the potatoes with garlic and thyme.

ROASTED BABAY RED POTATOES — Cook on both sides of the potatoes until golden brown.

ADDING VEGETABLE BROTH TO ROASTED BABY RED POTATOES. — Add vegetable stock.

BRAISING BABY RED POTATOES — Finish in the oven.

Chefs Tips

You can easily experiment with adding different flavors to the potatoes, a great example is adding capers and lemon rind. This will create a bold Mediterranean flavor.
Cooking the potatoes slowly in the oven while you work on the rest of your meal.

Braised Potatoes

Course: Side Dish

Cuisine: American

Keyword: Braised Potatoes, Vegan

Prep Time: 15

Cook Time: 35

Servings: People

Calories: 138kcal

Author: Those Vegan Chefs

These Baby Red Braised Potatoes are so simple to make and bring such a comfortable warm feeling to any meal. It is perfect with 50-Hour Tofu Steak, a holiday side or a weekend dinner accompaniment.

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Ingredients

15 baby red potatoes
1 cup vegetable broth
3 Tbsp olive oil extra virgin
½ tsp salt
½ tsp black pepper fresh cracked
5-6 thyme sprigs
5 garlic cloves

Garnish

¼ cup chive chopped finely
1 Tbsp olive oil extra virgin

Instructions

How to make Braised Potatoes

Preheat the oven to 425 degrees

Wash and clean the potatoes.
Trim the ends off of the potatoes. Trim just enough so that the potato will stand on end and be roughy all the same height.
Heat a large sauté over medium-high heat. Add the extra virgin olive oil. Place the potatoes in the pan, and season with kosher salt and black pepper. Add the garlic cloves and thyme sprigs.

Cook the potatoes until golden brown on the bottom. Cooking for 8-10 minutes. Flip the potatoes, cooking for another 8-10 minutes.
Add the vegetable broth to the potatoes.
Cook the potatoes in the oven for 20-25 minutes. A paring knife should gently slide into the potato when done.

Place the cooked potatoes on a baking sheet lined with parchment paper. Set aside.
Save the cooking broth for the shiitake mushroom sauce.

Notes

Nutritional values are an estimate.

Nutrition

Braised Potatoes

Le Creuset Skillet

Chefs Knife

Cutting Board