Easy decision.
The picture shows what you need... except I've pictured 5 potatoes here and I really only used 3 because these are on the larger side.
Slice them up... thick is good here. They don't have to be super thin. In fact, too thin and they'll just fall apart during braising.
Lay them out in a large skillet, add oil, chicken stock, garlic and salt/pepper. Place the lid on the skillet and allow to simmer for about 20 minutes...
2o minutes later... remove the lid and allow the chicken stock to reduce...
Serve them up by themselves or with some killer french dip sandwiches... that's what we did! YUMMY!
Braised Yukon Golds
Recipe courtesy Lori Tisdale
Ingredients
3-4 medium sized Yukon Gold potatoes, rinsed
2 tablespoons olive oil, garlic-infused
1 cup chicken stock
3 garlic cloves , smashed
Kosher salt and pepper
Instructions
Slice potatoes and lay into a large skillet, on medium-high heat. Add garlic-infused olive oil and the chicken stock. Toss in the garlic cloves and a pinch of kosher salt and black pepper. Place cover on skillet and allow the stock to come to a slight boil. Reduce heat to medium-low, allow to simmer for 20 minutes. Remove the lid, turn the heat to medium-high; cooking while the liquid reduces. Toss the potatoes once or twice. They are ready when the liquid thickens and coats the potatoes. Plate potatoes, sprinkling with freshly shaved parmesan or chopped rosemary. Season with additional kosher salt and pepper, if needed.
enjoy your time in the kitchen...
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