These braised baby new potatoes are tender, melt-in-your-mouth, dead-easy to make and versatile in so many ways. I love to make these braised baby new potatoes and serve as a side dish with chicken, or as part of a nicoise salad, with a fried egg on top, or on their own as a snack.
Why you should braise your potatoes
I love all types of potatoes - roasted, fried, air fryer-fried - but my latest obsession is a braised potato.
Braising involves slow cooking something on a medium-low temperature with a decent amount of liquid. The end result is really tender and you have a lovely little pan sauce to go with what you made. Think about how when you slow cook meat, you get a really soft, fall-off-the-bone texture. That's what is going on here.
How to make braised baby potatoes
This is more of a formula, and less of a hard and fast recipe.
Take any low/wide pan -- this is my favorite braising pan -- and pour 1 single layer of baby new potatoes. Cover those potatoes with water, and add in a few glugs of olive oil, and the juice of 1 lemon. Cut the lemon into quarters after you've squeezed them, and then also throw the lemons into the pot. Add in salt, a few bay leafs if you have them, and bring the whole thing to a boil. Then, reduce down the heat and let simmer for about 20 minutes, with the top on the pot, until a butter knife can slice a potato without any resistance.
When the potatoes are done, take the top off the pot and reduce the braising liquid down to a pan sauce. It should evaporate in about 5 minutes on medium heat. Next, toss the potatoes so they're covered evenly with said pan sauce, and serve!
These braised baby potatoes are lemony, with a lip-smackingly-good sauce, and are sure to be your new favorite way to cook potatoes.
Melt-In-Your-Mouth Braised Potatoes
Ingredients
- 2 cups baby new potatoes
- 4 cups water at least
- juice of 1 lemon and then quarter the juiced lemon and use
- 2 tablespoons olive oil
- 1 bay leaf optional
- 1 teaspoon salt
Instructions
- Take a low/wide pan -- this is my favorite braising pan -- and pour in 2 cups of baby new potatoes. Cover those potatoes with water (about 4 cups of water), and add in a few glugs of olive oil, and the juice of 1 lemon. Cut the lemon into quarters after you've juiced them, and then also throw the lemons into the pot. Add in kosher salt, a few bay leafs if you have them, and bring the whole thing to a boil.
- Then, reduce down the heat and let simmer for about 20 minutes, with the top on the pot, until a butter knife can slice a potato without any resistance.
- When the potatoes are done, take the top off the pot and reduce the braising liquid down to a pan sauce - it should evaporate in about 5 minutes on medium heat.
- Toss the potatoes so they're covered evenly with said pan sauce, and then serve!