Already a subscriber? Activate your premium account

Braised potato mix

November 2021

Different types of potato in 1 dish…. it’s possible, it’s colourful and it’s something different. In this recipe, the potatoes are cooked at a low temperature in salted butter. It’s not slimming, but it’s surprisingly tasty.

Side dish, serves 6. Preparation time: approximately 15 minutes (plus 40 minutes in the oven).

• 800 grams of different variety (coloured) potatoes
• 1 bulb of garlic
• 2 tablespoons of olive oil
• 4 sprigs of fresh thyme
• 4 sprigs of fresh rosemary
• 4 bay leaves
• 150 grams of salted butter
• 20 sun-dried tomatoes
• Salt, freshly-ground pepper

Wash and scrub the potatoes. Leave them in their skins. Leave small new potatoes whole. Cut any larger ones into equally sized pieces. Remove the garlic cloves from the bulb. Don’t peel them.
Pour the olive oil (or use the oil from the sun-dried tomatoes) into a thick-bottomed pan over a high heat. Add the potatoes and fry for 5 to 10 minutes while stirring until lightly browned. Add salt and pepper. Lower the heat and add the garlic cloves, thyme, rosemary, bay leaf and salted butter. Allow the butter to melt thoroughly.
Cover the pan and cook over a low heat for 30 to 40 minutes, stirring now and then. Make sure the butter doesn’t burn. If necessary, use a simmering plate or flame distributor under the pan.
When the potatoes are nicely soft, remove the excess fat from the pan. Add the sun-dried tomatoes just before serving. If needed, season with salt and pepper.

Tip: The garlic cloves are now soft and cooked. You can spread them over the potatoes like a delicious sweet paste.

Ingrid van den Arend, Cook it!


©2015 - 2024 Potatoworld | Webdesign and realisation COMMPRO