Braised Potatoes
Servings: 4 People
Calories: 138kcal
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
Calories: 138kcal | Carbohydrates: 3g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 528mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 295IU | Vitamin C: 5mg | Calcium: 16mg | Iron: 1mg
