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Dinner Tonight: Braised Potatoes with Garlic

This is the first recipe in Molly Stevens's enormous All About Braising book and it's also possibly the simplest and quickest one. Most braised dishes take hours to make tough cuts toothsome, but if you're only messing around with vegetables, that time is reduced drastically. This one: less than thirty minutes. And it couldn't be much simpler: cut up potatoes, toss them in a pot with chicken stock, garlic, and olive oil, and cook.

Of course it's a little more complicated than that. Instead of creating a potato soup, the chicken stock reduces down to a syrup, coating every potato in a meaty glaze. The garlic cloves break down until they dissolve in the sauce. I added some freshly chopped rosemary at the end for a little fresh herb kick, but that's it. Not exactly a succulent feast, but a delicious side for those that don't want to wait for the oven to warm up for roasting.

About the author: Nick Kindelsperger is a freelance writer in Chicago. He is the co-founder of The Paupered Chef and spends most of his time playing with the new cooking gadgets he got from his wedding.

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