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Milk Street Bowtie Tuscan Braised Potatoes (Patate in Umido)

Tuscan Braised Potatoes (Patate in Umido)

4 Servings

1 hour

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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

Tuscan Braised Potatoes (Patate in Umido)

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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.