Kate's Cuisine

Jun 07 2010

Braised Potatoes: Review

Who isn’t always looking for a new way to cook potatoes, right? And, the best thing about this recipe is that it’s super easy to make. Keep it over medium or low heat (once it’s covered), and you really do just have to let the potatoes sit and cook. You don’t necessarily need to use leeks. I just happened to have them on-hand and love, love, love leeks so I try to put them in anything I can whenever I happen to have some in the fridge. If you don’t though, you can easily substitute onions, shallots, or your own favorite. That’s another thing that’s really great about this recipe. You can substitute just about anything in it that you want for something else – even the potatoes! Just cook a vegetable that you love in a small amount of liquid on the stovetop and you’ve got braised vegetables. Yummy!

And P.S., my oldest child, who doesn’t like mashed potatoes, roasted potatoes, or wedges, LOVES these braised potatoes. There’s a resounding endorsement right there for ya!

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