Braised New Potatoes

These braised new potatoes basically take a bath in butter. French style. What results is the exact same rich taste and creamy texture of potatoes roasted with your favorite hunk of meat—but in only 30 minutes and on the stovetop.

Cast iron pot with braised new potatoes inside

Is there anything more comforting than a bowl full of creamy, tender, buttery braised new potatoes? We think not. The secret to these simple yet astoundingly lovely spuds is to cook ’em in plenty of butter. They’re so good, be prepared for fights to break out at the table over the last one. Seriously. Even in polite company. We’ve seen it happen.–Angie Zoobkoff

Braised New Potatoes

  • Quick Glance
  • (1)
  • 15 M
  • 30 M
  • Serves 4
5/5 - 1 reviews
Print RecipeBuy the Bistro: Classic French Comfort Food cookbook

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Ingredients


Directions

Arrange the potatoes in a single layer in a Dutch oven or other wide, deep pan. Place the Dutch oven over medium heat and add the chicken stock, garlic, thyme, butter, and salt to taste.

Cover the pan with a lid and bring to a boil over mediumish heat. Reduce the heat and gently simmer, shaking the pan or stirring the potatoes often, until the potatoes are just tender, 12 to 20 minutes, depending on the size of the potatoes.

Remove the lid and continue to cook, turning occasionally and keeping an eye on the heat so the butter doesn’t burn, until the potatoes take on browned splotches on all sides, 5 to 10 minutes.

Use a slotted spoon to transfer the potatoes to a dish and season with pepper. Devour immediately. Originally published March 30, 2018.

Print RecipeBuy the Bistro: Classic French Comfort Food cookbook

Want it? Click it.

Recipe Testers' Reviews

These braised new potatoes are going to become a new staple at my house. The final results provided a buttery and creamy potato experience that’s enhanced by the liquid you braise it in.

Want really really good potatoes? Like addictively good potatoes? Make these braised new potatoes. And don't skimp on the butter.

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Comments

  1. Don’t know why, but I’m a bit of a potato phobic. Not anymore! I used baby Yukon Gold potatoes and a bit less butter, but otherwise, stuck to the recipe. Terrific instructions, easy to prepare and a wonderful outcome. Thanks!

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