Oven Braised Potatoes

 

I was cooking some chicken the other day and wanted a side dish to serve with it, but I wanted something that would be a tiny bit different than what I usually make.  I didn't want mash, or chips, or even roasties . . .  but I did want potatoes.

 

I was thinking of Greek Roasted Potatoes, which are lovely and lemony and deliciously Herby. 

 

But I didn't have any lemons  . . .  so I decided to make my own version of an oven roasted potato  . . .

 

Tender on the insides, and almost creamy  . . .  but well flavoured and somewhat crisp on the outsides . . .

  

I used vegetable stock and Dijon mustard  . . .  in retrospect, I might have added a bit of olive oil or butter, but I didn't.  They would have browned a bit better with some fat.  Never mind, these were still bodaciously delicious!

 

The Dijon mustard added a beautiful depth of flavour to them, without overpowering the integrity of the flavour of the potatoes . . .

  

I used parsley, but you certainly could use some thyme or marjoram, or even oregano or sage.  I wanted to keep it simple. 

I felt that the vegetable stock would add the right amount of flavour . . .  and it did.

 

I use Knorr vegetable stock gel pots.  I use their gel pots for all of my stock needs.  They are really good. 

 

These came out perfect, knife tender, and yet holding together, having absorbed most of the stock . . .

  

They were beautifully flavoured and went very well with our chicken!

Yield: 4Author: Marie Rayner

Oven Braised Potatoes

prep time: 10 minscook time: 1 hourtotal time: 1 hours and 10 mins

Quite simply delicious. You can pop these in the oven while you are cooking whatever else you are cooking as your main. The perfect side which cooks itself.

ingredients:

4 medium potatoes, peeled and cut in half lengthwise

240ml vegetable stock

1 tsp Dijon mustard

salt and black pepper to taste

1/4 tsp garlic powder

1/2 tsp dried parsley

instructions:

Preheat the oven to 180*C/350*F/ gas mark 4.  Have ready a shallow baking dish with sides. 

Whisk together the vegetable stock, mustard, salt, pepper, garlic powder and dried parsley.  

Place
 the potatoes, cut side down in the baking dish in a single layer.  Pour
 the stock mixture over and around the potatoes.  Cover tightly with
foil and then place into the pre-heated oven. Cook for about an hour
until the potatoes are knife tender, uncovering and basting in the last
10 minutes until golden brown and cooked through.  Serve hot.

Created using The Recipes Generator

 

These would go with just about anything . . .  meat, fish, poultry . . . other vegetables.  I hope you will try them and enjoy them as much as we did.  Oh, and if you have leftovers, just pop them in the refrigerator.  They are great fried up in butter with some onions the day after!  (Just saying!)  Bon Appetit! 

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