Patate in Umido Tuscan Braised Potatoes
How to make Patate in Umido. This easy Tuscan braised potatoes recipe is easy to make featuring tomato sauce, basil, garlic and chili flakes.
Servings: 4
Calories: 225kcal
Equipment
- French knife
- measuring cups
- measuring spoons
- Large pot or Dutch Oven
- vegetable peeler
Ingredients
- 1/4 cup Olive Oil
- 2 Large Shallots thinly sliced
- 4 Garlic Cloves chopped
- 2 lb Yukon Gold Potatoes peeled, cut into 1-inch chunks
- 14 oz Crushed Tomatoes or Passata
- 2.5 cups Chicken Broth
- 1/2 tsp Red Pepper Flakes
- Kosher Salt + Black Pepper
- 1/2 cup Basil Leaves chopped
Instructions
- In a Dutch Oven or large pot over medium heat, combine the oil, shallots and garlic. Cook, stirring until the shallots begin to brown, 8-10 minutes. Add the potatoes and stir to coat with the oil. Cook, stirring until the potato starch that coats the bottom of the pot starts to brown, about 5 minutes.
- Stir in the tomatoes, 1 cup of chicken broth, pepper flakes and salt. Bring to a simmer over medium-high heat, then distribute the potatoes in an even layer. Cook, occasionally scraping along the bottom of the pot with a spatula and gently fold the mixture, for 10 minutes, adjust the heat to maintain a simmer.
- Add 1/2 cup of the remaining broth and cook, stirring for another 10 minutes. Add the remaining 1 cup of broth in 2 additions in the same way, cooking for only 5 minutes after the final addition and stirring gently so the potatoes don't break up. Cover the pot, remove from the heat and let stand for 5 minutes.
- Stir in half the basil, then taste and season with salt and black pepper. Transfer the potatoes to a bowl and sprinkle with remaining basil.
Nutrition
Calories: 225kcal | Carbohydrates: 24.5g | Protein: 3.7g | Fat: 13.2g | Saturated Fat: 1.9g | Sodium: 488mg | Potassium: 430mg | Fiber: 2.3g | Sugar: 1.1g | Calcium: 36mg | Iron: 1mg
