Oven Braised Herb Potatoes are a must have side dish for this holiday season. For any season really. Who doesn’t love potatoes? Potatoes definitely don’t get the credit they deserve for being so versatile and delicious no matter which way you prepare it.
This recipe however was inspired by my trip to Italy. They have the best roasted potatoes I have ever tasted in my life. Very flavourful, well seasoned and cooked to perfection. I think the recipe is at the heart of being Italian because no matter the region, city or restaurant, it tasted the same. They must pass the recipe down from generation to generation. Let’s just say this recipe is not that because short of spending a significant amount of time in Italy and learning the art of their cooking I doubt I could get even close. Additionally I want to remember it that way, it’s one of the many things to look forward to when traveling there again.
How to make perfectly cooked Oven Braised Herb Potatoes?
I gave this recipe a lot of thought. I wanted them to cook quickly yet be moist and cooked all the way through. Sometimes when roasting I’ve found there’s at least a couple pieces that are not consistently cooked all the way through.
Start by washing, peeling and dicing the potatoes. Season them with extra virgin olive oil, salt, herbs and spices and mix together really well. The next step is to brown them on the stove top. Heat some oil in a large pot, add the potatoes and sauté until they start to brown. Add the stock to the pan and gently scrape the bottom to deglaze. You want to get all the good seasonings and spices that made its way to the bottom.
Once deglazed pour to a baking dish, add your fresh herbs such as rosemary and thyme. Cover with foil and pop your casserole dish in the oven and bake until cooked. Remove the foil and bake until they are golden brown or most of the liquid is absorbed. It depends on your preference.
Voila! You have perfectly cooked Oven braised Herb Potatoes. Now that we’re all excited. Let’s get cooking!
Oven Braised Herb Potatoes.
Course: SidesDifficulty: Easy4
servings15
minutes1
hourIngredients
4 medium Irish Potatoes
Extra Virgin olive Oil (Pantry Item)
1 tbsp. Butter or Margarine (Pantry Item)
Salt (Pantry Item)
1/4 tsp. Black Pepper (Pantry Item)
1/2 tsp. Dried Thyme Leaves (Pantry Item)
1 tsp. Fresh Rosemary leaves (Pantry Item)
1 cup Vegetable stock
Fresh lemon juice.
1/2 tsp minced garlic (Pantry Item)
Directions
- Preheat oven to 425 degrees. Wash and peel potatoes and cut in roughly 1 inch cubes or as you desire.
- Drizzle with olive oil and season with salt, pepper, garlic and thyme leaves. Heat on medium a large pan with butter. As the butter melts add the potatoes and sauté until the potatoes start to brown.
- Add stock and deglaze the pan by scraping the bottom. Remove from heat and transfer potatoes to a casserole dish or deep baking pan. Add the rosemary then cover with foil.
- Bake potatoes for 20 minutes or until the potatoes are cooked. Remove the cover and bake for an additional 20 minutes until most of the stock is gone.
- Transfer to a bowl, top with fresh parsley and drizzle with a little lemon juice.
- Serve Hot!
Price Range: $800 JMD. (Price range based on type of supermarket, brand and season. Does not include Pantry Items and tax)
Eating in can be easy on the pocket yet just as fun and tasty as dining out. Enjoy!