Description
Tender, flavorful potatoes with a golden crust, made by searing and then braising in broth. A comforting and easy side dish for any meal.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes (or other waxy potatoes), cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, thinly sliced
- 1 ½ cups low-sodium chicken or vegetable broth
- ½ teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- 1. Pat the potato cubes thoroughly dry with paper towels.
- 2. Heat the olive oil and butter in a large, oven-safe skillet over medium-high heat until shimmering.
- 3. Add the potato cubes in a single layer, without overcrowding.
- 4. Sear the potatoes for 5-7 minutes, until deeply golden brown on one side.
- 5. Flip or stir and cook for another 5-7 minutes, until browned on most sides.
- 6. Add the sliced garlic and cook for about 1 minute until fragrant.
- 7. Pour in the broth, scraping up any browned bits from the bottom.
- 8. Add thyme, salt, and pepper. Bring to a simmer.
- 9. Cover tightly and reduce heat to medium-low. Braise for 20-25 minutes, until fork-tender.
- 10. Remove lid, increase heat to medium-high, and cook for 2-3 minutes, stirring, until liquid reduces and potatoes are glazed.
- 11. Garnish with fresh parsley, if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet over medium heat with a splash of broth or water until warmed through and slightly crisped, or in a moderate oven.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Pan-Seared and Braised
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 200-250
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 2g