TUSCAN BRAISED POTATOES 💕 with Amy’s Louisiana Kitchen

 Amy’s Louisiana Kitchen From Union Parish

Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube.
  • 2 POUNDS RUSSET POTATOES
  • 1/4 CUP OLIVE OIL
  • 1 SMALL RED ONION, THINLY SLICED
  • 3 GARLIC CLOVES, THINLY SLICED
  • SALT AND PEPPER
  • 1/4 TEASPOON RED PEPPER FLAKES
  • 14.5 OUNCE, 412 GRAMS WHOLE PEELED TOMATOES
  • 2-1/2 CUPS CHICKEN BROTH
  • 4 INCH SPRIG ROSEMARY

Sauté onion & garlic 8 minutes with a sprinkle of salt & pepper. Add potatoes & stir to coat with the olive oil. Add another sprinkle of salt & pepper and the red pepper flakes. Let cook on medium low for 5 minutes to allow them to brown a bit.

Meanwhile cut whole tomatoes with scissors or use your hands & add to the potatoes. Add Rosemary sprig, 1 cup of chicken stock (heat stock in the microwave to be warm) and let the potatoes cook for 10 minutes keeping them at a simmer. Then add 1 more cup of chicken broth and cook another 10 minutes. Add last 1/2 cup broth and cook 10 more.

Then turn off heat and cover. Let rest for 5 minutes before serving.

We have a steak for our protein but you cold have pork or chicken as well.

For a VEGETARIAN option cook a portabella mushroom for your “meat” or top with a fried egg and ENJOY!





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