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For more flavorful potatoes treat them like rice for risotto
Milk Street Bowtie Tuscan Braised Potatoes (Patate in Umido)

Tuscan Braised Potatoes (Patate in Umido)

Appears in May-June 2019

1 hour

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Tuscan Braised Potatoes (Patate in Umido)

Free

This hearty vegetable stew is based on a recipe in “Autentico” by Rolando Beramendi. The potatoes are cooked using a technique that's often employed with risotto: the liquid is incorporated in multiple additions. This concentrates flavors while using the potatoes' natural starch to create a sauce that clings lightly to the chunks. We liked the flavor backbone of chicken broth, but you could make this dish vegetarian by substituting vegetable broth. Patate in umido is an excellent accompaniment to roasted chicken, pork or seafood.

4

Servings

Tip

Don't use a narrow pot; the wide diameter of a Dutch oven allows for more rapid evaporation of liquid. Also, don't use lower-starch potatoes, such as red, white or Yukon Gold potatoes. Russets are the best choice, as their starchiness gives them a light, tender texture when cooked and lends the sauce a velvety quality.

1 hour

1/4 cup extra-virgin olive oil, plus more to serve
2 small red onions, quartered lengthwise and thinly sliced crosswise
3 medium garlic cloves, smashed and peeled
2 pounds russet potatoes, peeled and cut into 1-inch chunks
1 14 1/2-ounce can whole peeled tomatoes, crushed by hand
2 1/2 cups low-sodium chicken broth, divided
1/2 teaspoon red pepper flakes
8 inch sprig fresh rosemary
Kosher salt and ground black pepper
1/2 cup lightly packed fresh basil leaves, roughly chopped
Ingredients
  • ¼

    cup extra-virgin olive oil, plus more to serve

  • 2

    small red onions, quartered lengthwise and thinly sliced crosswise

  • 3

    medium garlic cloves, smashed and peeled

  • 2

    pounds russet potatoes, peeled and cut into 1-inch chunks

  • 1

    14½-ounce can whole peeled tomatoes, crushed by hand

  • cups low-sodium chicken broth, divided

  • ½

    teaspoon red pepper flakes

  • 8

    inch sprig fresh rosemary

  • Kosher salt and ground black pepper

  • ½

    cup lightly packed fresh basil leaves, roughly chopped

Directions
  1. 01
    In a large Dutch oven over medium, combine the oil, onions and garlic. Cook, stirring occasionally, until the onions just begin to brown, 8 to 10 minutes. Add the potatoes and stir to coat with the oil. Cook, stirring occasionally, until the potato starch that coats the bottom of the pot starts to brown, about 5 minutes.
    See Demo
    Tuscan Braised Potatoes Step 1
  2. 02
    Stir in the tomatoes,1 cup of broth, the pepper flakes, rosemary and ¼ teaspoon salt. Bring to simmer over medium-high, then distribute the potatoes in an even layer. Cook, occasionally scraping along the bottom of the pot with a silicone spatula and gently folding the mixture, for 10 minutes; adjust the heat as needed to maintain a steady simmer.
    See Demo
    Tuscan Braised Potatoes Step 2
  3. 03
    Add ½ cup of the remaining broth and cook, occasionally scraping and folding, for another 10 minutes. Add the remaining 1 cup 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.
    See Demo
    Tuscan Braised Potatoes Step 3
  4. 04
    Stir in half the basil, then taste and season with salt and pepper. Remove and discard the rosemary, then transfer to a bowl, drizzle with additional oil and sprinkle with the remaining basil.
    See Demo
    Tuscan Braised Potatoes Step 4
Tip: Don't use a narrow pot; the wide diameter of a Dutch oven allows for more rapid evaporation of liquid. Also, don't use lower-starch potatoes, such as red, white or Yukon Gold potatoes. Russets are the best choice, as their starchiness gives them a light, tender texture when cooked and lends the sauce a velvety quality.
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Reviews
Carol K.

We tried these. We didn't have any fresh rosemary on hand, but we had a little bit of fresh basil. We added almost a teaspoonful of dried basil to the potatoes in the last 5 minutes of cooking, and after we plated it, we topped it with the fresh basil we have. These potatoes are delicious! The servings are large enough for a main course and we have leftovers. We will definitely be making these again.

Janine W.

These were ah-mazing! I actually had the same issue as the commenter above re. the basil. The basil that I purchased went bad so I also ended up having to add the tsp of dried basil at the end. While this dish was already soooo good with the dried spice, I would imagine the fresh basil would have put it over the top. Next time, I make this I will definitely make sure to have good basil per the recipe instructed above.

John M.

Wonderfully delicious! This will definitely be in the spuds rotation. Note that a large Dutch oven is necessary as noted so the potatoes don't bunch up as they cook.


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Tuscan Braised Potatoes (Patate in Umido)

Get Ready to Cook

4

Servings

1 hour

Tip

Don't use a narrow pot; the wide diameter of a Dutch oven allows for more rapid evaporation of liquid. Also, don't use lower-starch potatoes, such as red, white or Yukon Gold potatoes. Russets are the best choice, as their starchiness gives them a light, tender texture when cooked and lends the sauce a velvety quality.

Ingredients
  • ¼

    cup extra-virgin olive oil, plus more to serve

  • 2

    small red onions, quartered lengthwise and thinly sliced crosswise

  • 3

    medium garlic cloves, smashed and peeled

  • 2

    pounds russet potatoes, peeled and cut into 1-inch chunks

  • 1

    14½-ounce can whole peeled tomatoes, crushed by hand

  • cups low-sodium chicken broth, divided

  • ½

    teaspoon red pepper flakes

  • 8

    inch sprig fresh rosemary

  • Kosher salt and ground black pepper

  • ½

    cup lightly packed fresh basil leaves, roughly chopped

Step 1 of 4

Combine onions, garlic, and potatoes

¼
cup extra-virgin olive oil, plus more to serve
2
small red onions, quartered lengthwise and thinly sliced crosswise
3
medium garlic cloves, smashed and peeled
2
pounds russet potatoes, peeled and cut into 1-inch chunks

In a large Dutch oven over medium, combine the oil, onions and garlic. Cook, stirring occasionally, until the onions just begin to brown, 8 to 10 minutes. Add the potatoes and stir to coat with the oil. Cook, stirring occasionally, until the potato starch that coats the bottom of the pot starts to brown, about 5 minutes.

Step 2 of 4

Add tomatoes, broth, and seasonings

1
14½-ounce can whole peeled tomatoes, crushed by hand
1
cups low-sodium chicken broth, divided
½
teaspoon red pepper flakes
8
inch sprig fresh rosemary
¼
teaspoon kosher salt

Stir in the tomatoes,1 cup of broth, the pepper flakes, rosemary and ¼ teaspoon salt. Bring to simmer over medium-high, then distribute the potatoes in an even layer.


Cook, occasionally scraping along the bottom of the pot with a silicone spatula and gently folding the mixture, for 10 minutes; adjust the heat as needed to maintain a steady simmer.

Step 3 of 4

Add broth in intervals

cups low-sodium chicken broth, divided

Add ½ cup of the remaining broth and cook, occasionally scraping and folding, for another 10 minutes. Add the remaining 1 cup 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.

Step 4 of 4

Finish with basil and oil

½
cup lightly packed fresh basil leaves, roughly chopped
extra-virgin olive oil

Stir in half the basil, then taste and season with salt and pepper. Remove and discard the rosemary, then transfer to a bowl, drizzle with additional oil and sprinkle with the remaining basil.

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