Potatoes Braised In Aromatic Broth
- Total Time
- 2 hours 15 minutes
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Ingredients
- 4pounds small white potatoes
- 3heads garlic, top ½-inch sliced off to expose the cloves
- 3shallots, unpeeled
- 4bay leaves
- 2sprigs fresh thyme
- 6sprigs Italian parsley
- ½teaspoon white peppercorns
- 1½teaspoons kosher salt
- 3tablespoons extra virgin olive oil
- 4cups chicken broth, homemade or low-sodium canned
Nutritional analysis per serving (6 servings)
351 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 59 grams carbohydrates; 9 grams dietary fiber; 8 grams sugars; 10 grams protein; 753 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Place the potatoes and garlic in a 12-inch round casserole, at least 3 inches deep. Scatter the shallots, bay leaves, thyme, parsley and peppercorns over the top. Sprinkle with the salt and drizzle the olive oil evenly over the top. Pour in the chicken broth. Bake until the potatoes are tender, about 1½ hours.
- Step 2
Turn the oven up to 450 degrees. Bake until most but not all of the liquid is absorbed, about 45 minutes longer. Discard the bay leaves and herbs. Serve, spooning a little of the remaining liquid over the top.
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