Broth Braised Potatoes

Braised Potatoes
I cook a lot of meat for the men in this house, which means I also cook a lot of potatoes. And sometimes, I need an option besides mashed potatoes – again. I came up with this recipe one Thanksgiving we were spending with tons of extended family. There were already three different versions of mashed potatoes – with skin and without, with garlic, with cream, with butter, etc. – so I decided to try something totally different and just threw a bunch of stuff in a pot. The dish barely even made it to the table as people kept sneaking nuggets before dinner was ready.

Broth Braised Potatoes
2 1/2 lbs red potatoes
1 onion
4 garlic cloves
1 1/2 C chicken broth
1 1/2 C beef broth
2 T olive oil
2 T balsamic vinegar

Rough cut potatoes, onions and garlic into bite-sized pieces. Combine all the ingredients together in one pot and let simmer together covered for 30 minutes or until the potatoes are soft.

You don’t want to boil these potatoes, so you might need to adjust your fluid levels. The potatoes should be braised, which means cooked in a few inches of liquid – not covered. This method makes a really fluffy potato as it’s steamed by the yummy broth mixture.

I think I’m going to have to make a note to myself to try a version of this in the spring with lemon and greens, you could add whatever your favorite flavors are and it will all be melted together and delicious by the time it’s done.