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 you’ll love about Garlic and rosemary Braised Potatoes
- It’s a set-it-and-forget-it recipe!
- They’re crazy flavorful, and the garlic and shallots melt into the pan sauce.
- They pair with so many main dishes!
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
For a complete list of ingredients and instructions, please scroll down to the recipe near the bottom of this page.
- Saute the shallots in the butter and oil in a large skillet until they start to soften.
- Add the potatoes and toss to coat in the butter and oil.
- Cook the potatoes in the skillet over medium-high heat until they start to get a little browned, but don’t let the shallots burn.
- Add the chicken broth, garlic cloves, rosemary, salt and pepper and bring to a boil.
- Transfer the hot liquid to an oven-safe baking dish and cover it with foil or a lid.
- Bake until the potatoes are just barely fork-tender, then remove the lid and continue to roast to reduce the liquid until there’s just a thin layer on the bottom of the pan.
- Serve the potatoes hot with the drizzled pan juice 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.
Recommended
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!
Step By Step Process
Garlic and Rosemary Braised Potatoes
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 shallots
- 2 pounds potatoes yukon gold or russet
- 3 cloves garlic
- 2 cups chicken broth
- 1 tablespoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Sautee the shallots in the butter and oil until they start to soften, about 3-4 minutes.
- Add the potatoes and garlic and stir to coat the potatoes in the butter and oil.
- Cook the potatoes and shallots over medium high heat for 4-5 minutes or until the potatoes start to get golden brown, but don't let the shallots burn.
- Add the chicken broth, rosemary, salt and pepper.
- Transfer the potatoes and broth to an oven-safe dish and cover with foil or a lid.
- Bake at 375-F for about 15 minutes (once it is simmering) until the potatoes are just fork tender. Then remove the foil and cook an aditional 20 minutes to reduce the stock to just a thin layer on the bottom.
- Serve and enjoy.
Notes
- 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.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
