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Title:TUSCAN BRAISED POTATOES
Duration:15:54
Viewed:2,730
Published:02-02-2021
Source:Youtube

TUSCAN BRAISED POTATOES 2 POUNDS RUSSET POTATOES 1/4 CUP OLIVE OIL 1 SMALL RED ONION, THINLY SLICED 3 GARLIC CLOVES, THINLY SLICED SALT AND PEPPER 1/4 TEASPOON RED PEPPER FLAKES 14.5 OUNCE, 412 GRAMS WHOLE PEELED TOMATOES 2-1/2 CUPS CHICKEN BROTH 4 INCH SPRIG ROSEMARY Saute onion & garlic 8 minutes with a sprinkle of salt & pepper. Add potatoes & stir to coat with the olive oil. Add another sprinkle of salt & pepper and the red pepper flakes. Let cook on medium low for 5 minutes to allow them to brown a bit. Meanwhile cut whole tomatoes with scissors or use your hands & add to the potatoes. Add Rosemary sprig, 1 cup of chicken stock (heat stock in the microwave to be warm) and let the potatoes cook for 10 minutes keeping them at a simmer. Then add 1 more cup of chicken broth and cook another 10 minutes. Add last 1/2 cup broth and cook 10 more. Then turn off heat and cover. Let rest for 5 minutes before serving. We have a steak for our protein but you cold have pork or chicken as well. For a VEGETARIAN option cook a portabella mushroom for your "meat" or top with a fried egg and ENJOY!

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