Garlic & Rosemary Braised Potatoes

Potatoes can be cooked a zillion ways, but one of my favorites is Garlic & Rosemary Braised Potatoes. Crispy on the outside and melt-in-your-mouth soft inside, there’s garlic and rosemary flavors infused in every bite of these easy-peasy potatoes!

If you love potatoes, then you’re really going to love these amazing Garlic & Rosemary Braised Potatoes. They’re the perfect potato – a bit crispy on the outside and soft inside, with flavor infused throughout. Save some of the pan juice for drizzling on top – it is concentrated flavor and a little goes a long way!

Potatoes are an economical and filling side dish, but they don’t have to be fancy or hard to make. If you’re sick of mashed taters and want something different, give these spuds a try! I love pairing them with roasted meats and other slow-cooked dishes. See below for all my serving recommendations.

What Is Braising?

Braising is a culinary term that means to cook in liquid. And that’s just what you’ll do with these braised potatoes – cook them in a base of chicken broth, garlic, shallots, and spices. The results are amazing, and be sure to fry up any leftovers for the most flavorful fried potatoes on the planet!

Ingredients

• Potatoes – Yukon gold or gold potatoes are my favorite variety for braising.
• Olive oil
• Butter
• Shallots – Shallots are like a small, sweeter and milder onion. They roast amazingly well in this braised potato recipe!
• Garlic – Fresh cloves, and don’t be stingy!
• Chicken broth – Use low or no-sodium broth to control the salt.
• Dried rosemary – I like dried rosemary because the concentrated flavors emerge slowly while braising. Fresh will also work.

How To Make The Best Garlic and Rosemary Braised Potatoes

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by heating the butter and oil in a large skillet over medium heat. Add the shallots and sauté until they begin to soften and become fragrant, stirring often so they cook evenly.

Add the potatoes to the skillet and toss them gently to coat them in the butter and oil mixture.

Cook the potatoes over medium-high heat until they begin to develop light golden brown spots on the outside. Stir occasionally, but keep an eye on the shallots so they don’t burn.

Add the chicken broth, garlic cloves, rosemary, salt, and black pepper to the skillet and bring the mixture to a gentle boil.

Carefully transfer everything to an oven-safe baking dish. Cover the dish tightly with foil or a lid to trap the steam while the potatoes finish cooking.

Bake until the potatoes are just barely fork tender.

Remove the foil or lid and continue roasting until most of the liquid reduces, leaving just a thin layer of flavorful pan juices at the bottom of the dish.

Serve the potatoes hot with the pan juices spooned over the top.

Chef Jenn’s Tips

• Cooking times are approximate and will depend on the size of your potatoes. Bigger chunks will take longer to cook.
• Don’t cut your potatoes too small, or they’ll get too soft and won’t brown up as nicely.
• Try to keep your potatoes in one layer so that they braise evenly.
• Don’t remove the lid or aluminum foil until the potatoes are fork-tender.

Can You Make Vegetarian Braised Potatoes?

You sure can! Simply swap the chicken broth for vegetable broth, and you’re all set to make vegetarian braised potatoes. To make vegan braised potatoes, skip the butter (or use your favorite vegan butter alternative), double the olive oil, and add vegetable broth instead of chicken.

Make It A Meal

Wondering what to serve with Garlic and Rosemary Braised Potatoes? I love this humble but oh-so-flavorful side dish with smoked pork loin or prime rib, but it also works well with bacon-wrapped pork tenderloin, or a delicious grilled steak.

Storage

Keep any leftover potatoes in an airtight container in the fridge for 3-4 days and enjoy them hot or cold. Or, slice and fry the leftover potatoes in butter to make the most insanely delicious pan-fried potatoes!