Garlic and Rosemary Braised Potatoes
Crispy on the outside and soft inside, these Garlic and Rosemary Braised Potatoes are infused with flavor! With slow-cooked goodness in every bite, these taters go well with just about any kind of main dish!
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Side Dish
Keyword: braised potatoes, garlic, gold potatoes, potatoes, rosemary
Servings: 6 servings
- 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
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.
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.
Serving: 2potatoes | Calories: 208kcal | Carbohydrates: 30g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 525mg | Potassium: 702mg | Fiber: 4g | Sugar: 3g | Vitamin A: 128IU | Vitamin C: 31mg | Calcium: 32mg | Iron: 1mg