Helen RandellBraised Waxy Potatoes
November 10th 2008 10:09
On the weekend we dug up our kipfler potatoes. As you can see by the pic, they’re not terribly big, but it is just their first year and our soil is particularly hard at the moment.
Anyway, after we dug them up, I came across a recipe from Maggie Beer for braised waxy potatoes – perfect!
Braised Waxy Potatoes
500g waxy potatoes (such as kipflers) cut in halves or quarters depending on size
1 ½ cups chicken stock
bay leaf
40g unsalted butter
olive oil
sea salt
1 tbs finely chopped thyme
¼ cup roughly chopped, parsley
squeeze lemon juice
black pepper
1. Preheat oven to 180 degrees.
2. Place potatoes in a small, deep baking pan so they fit snugly. Add stock, bay leaf and butter and a good splash of olive oil, along with salt.
3. Bake uncovered for 60-90 minutes or until tender, basting with cooking liquid every now and again.
4. Sprinkle with thyme, parsley and lemon juice then season to taste and serve.
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