Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Tuscan Braised Potatoes (Patate in Umido)
This recipe is free until September 20, 2023. 12 WEEKS FOR $1 TO ACCESS EVERY MILK STREET RECIPE. Learn More.
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
-
2½
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
-
01In 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.
-
02Stir 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.
-
03Add 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.
-
04Stir 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.
Shop the Milk Street Store
Reviews
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.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
FOR FREE ACCESS TO THIS RECIPE, PLEASE ENTER YOUR EMAIL
Thanks, you’re in! You will receive a confirmation email that includes a link to download your digital copy of 12 Recipes That Will Change the Way You Cook.
Your First Issue
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.