Simple Braised Potatoes with Onion

It’s up to you if you want the skin off or on for this recipe of Braised Potatoes. These go with anything, whether it’s a salad, meat, seafood, or just a variety of veggies.

If you are looking for french fries, this is not it, they’re not fried in oil and the potatoes turn out tender and soft. Potatoes are an easy vegetable to work with and are inexpensive. They compliment almost any dish, and to many, they are the ultimate comfort food.

What do I need to make simple Braised Potatoes?

When cooking potatoes in a pot, you will not need many ingredients. If you choose to peel the potatoes, you should do that first. Then, slice an unsweetened yellow onion. For braising the potato, you will need some water and a few tablespoons of oil.

For the oil, I like to use a light extra virgin olive oil or organic canola oil, but you can use your favorite oil. All that you will need for the seasoning is sea salt and fresh chopped dill to garnish, or other fresh herbs you may like to add.

To braise potatoes, you will want to use a medium cast-iron pot, depending on how many potatoes you are cooking.

What Kind of Potatoes Do I Use?

There are a variety of different potatoes out there, and not all potatoes are made equally.  All though, any kind of potatoes could work for this specific recipe, the potato I use more than any other is the Yukon potatoes. These yellow-fleshed potatoes have a creamy buttery taste to them that you can’t beat.

Russet potatoes are great for baking or making french fries. Fingerling, red, or small mini potatoes are good for making hash browns or roasting.

Other potato side dishes you are sure to love:

You can make creamy and smooth mashed potatoes as a side.

These easy piroshki are a family favorite!

Simple Braised Potatoes with Onion

Braised potatoes are your pan-style scalloped potatoes.

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Course: Dinner, Lunch, Main Course, Side Dish

Cuisine: Russian

Allergy: Dairy Free, Gluten Free, Nut Free, Vegan, Vegetarian

Total Time: 35 minutes minutes

ServingsServings: 8

Calories: 80kcal

Author: Marina Rizhkov

Equipment

• ▢
  Mandolin slicer
• ▢
  Pot
• ▢
  spatula
• ▢
  knife
• ▢
  cutting board

Ingredients

• ▢ 2 Tbsp extra virgin olive oil
• ▢ 1 yellow onion, thinly sliced
• ▢ 1 lb potatoes, thinly sliced (I used Yukon potatoes)
• ▢ 1½ tsp salt
• ▢ ½ cup water
• ▢ 1 handful fresh dill, chopped

Instructions

• In a medium-sized pot heat extra virgin olive oil.
  2 Tbsp extra virgin olive oil
  
• Slice yellow onion thinly and add to the heated oil. Sauté for 2 minutes.
  1 yellow onion,
  
• While you sauté the onions, slice potatoes. (I used a mandolin to get even slices.)
  1 lb potatoes,
  
• Add sliced potatoes into the pot with the onions. Give it a good stir.
  
• Add salt and water.
  1½ tsp salt, ½ cup water
  
• Cover the pot with a lid, turn the heat to the lowest. Braise for 20 minutes or until the potatoes are soft.
  
• Sprinkle with a handful of chopped fresh dill and enjoy!
  1 handful fresh dill,
  

Nutrition

Calories: 80kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 441mg | Potassium: 260mg | Fiber: 1g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 12mg | Calcium: 11mg | Iron: 1mg

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