People who tell you not to eat potatoes aren’t your real friends.
I mean, okay, you shouldn’t eat potatoes like they’re the only vegetable in existence. French fries and fresh salads aren’t exactly interchangeable. But demonizing potatoes? Saying you should never eat them ever because OMG carbs? No. I won’t have that. Not in my house!
My default method of potato preparation used to be roasting, but I’ve moved onto braising. And now I am all about braising. When you braise potatoes, you cook them on the stovetop first, add stock or broth, then finish them in the oven. The broth thickens to coat the potatoes and when they’re done, they’re tender, delicious, and they make you want to never eat un-braised potatoes again.
Because I added smoked paprika to these braised potatoes, they’re tasty enough to eat on their own, but if you have a little time, whip up my Spicy Romesco Sauce to go with them. I make my romesco a little bit differently than most people—I use raw (not blanched!) almonds that get toasted in the oven, I never add bread, and I always add harissa for a spicy kick. We love it on baked potatoes, as a topping for burgers, and as a dipping sauce for steamed veggies. It freezes well so you can double the recipe and have some on hand for later.
This post was originally published on April 14, 2014.Print this recipe
If you don’t have an oven-safe skillet, no worries! Simply transfer the potatoes to a roasting dish before putting them in the oven.
If you don’t have harissa, any hot sauce you have on hand will work in this. A few pinches of red pepper flakes can be substituted for the harissa too.
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