Friday, March 2, 2012

Braised Potatoes

Another different potato side dish - if you haven't guessed I am a little bored with mashed, baked, boiled or steamed potatoes at the moment... LOL!!

These are easy to make and cook and I think you will actually be surprised by the outcome.

Braised Potatoes

Serves: 8
ProPoints per serve: 3

cooking spray
8 medium potatoes, peeled
2 teaspoons chicken stock powder
2 cups water
freshly ground black pepper
1 teaspoon ground paprika
2 tablespoons reduced fat butter

Preheat oven to 180 degrees Celsius.

Spray a shallow casserole dish with cooking spray.

Slice potatoes thinly and all the way through.  Keep slices together.  Place in casserole dishes keeping the potatoes in shape.

In a large jug mix together the chicken stock and water, seasoning with salt and pepper.  Pour over potatoes.  Sprinkle potatoes with paprika.  Cover casserole dish with foil and bake in oven for 40 minutes.

Remove foil, place dobs of butter on each potato.  Return to oven and bake for a further 15 - 20 minutes or until sauce is thickened a little and the potatoes are cooked through.

(click here for a printable version of this recipe)


K8 said...

Potatoes look good Jo. Nice and crispy brown on top.
Just a hint for you .... if you put a chopstick on each side when cutting the potato your slices won't go right through, so the potato stays intact at the base. Found out when I wanted to make hasselback potatoes one time.:)

Jo said...

Yes I use a chopstick when making hassleback potatoes - I cut these through so they fan and the stock soaks up into more of the potato.

Thanks K8 :)

Happy cooking - Jo xx