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Braised Potatoes

Recipe photo courtesy of SANG AN

Braising maximizes the potatoes' flavor and ensures that they're perfectly tender. Serve this alongside our Crisp Mustard-Glazed Chicken Breasts.

Source: Martha Stewart Living, February 2002
Servings

Ingredients

Directions

Cook's Notes

We used a combination of fingerling and tiny new potatoes, but this dish would be just as delicious with quartered or halved new potatoes.

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43
  • Slate02876
    20 NOV, 2014
    These potatoes are amazing! I made them for a Thanksgiving potluck at work and they were a HUGE success. They are very flavorful! I added dried thyme and additional rosemary. I will be making this for years to come. Thank you, Martha for another delicious recipe!!!
    Reply
  • deechris105047359
    15 JAN, 2011
    Delicious and oh so easy. This is perfect for entertaining as well as an evening meal you would like to make special. I will definitely make this again and will try with the cubed Yukon Golds.
    Reply
  • kaylarae
    11 APR, 2010
    soooo flavorful and delicious!
    Reply
  • roundhouse27
    19 NOV, 2008
    Amazing, even with cubed Yukon gold potatoes.
    Reply
  • qa_vcm-4
    21 SEP, 2008
    theese potatoes were GREAT.
    Reply

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