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Braised Potatoes

Make Braised Potatoes at home with Reduced Sodium Chicken Broth, Extra Virgin Olive Oil, Unsalted Butter, and Kosher Salt. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 cup
• 2 tbsp
• 1 tbsp
• 1/2 tsp

Method (preview)

1. 1

   Trim the potatoes of any eyes or damaged areas and wash well in cold water.

2. 2

   Arrange as many potatoes as will fit in one layer in a 10-inch nonstick skillet (there should be a little room to spare; save any extra potatoes for another use).

3. 3

   Add the rosemary, broth, oil, butter and salt.

4. 4

   Bring to a boil over high heat.

5. 5

   Reduce the heat to medium, cover the pan but leave the lid a tad ajar, and boil until the potatoes are tender when pierced with a fork, about 20 minutes.

6. 6

   The liquid should still halfway surround the potatoes; if it doesn't, add more broth or water until it does.

7. 7

   Remove the pan from the heat and press on each potato with a 1/4-cup measure just until it cracks open.

8. 8

   Set the pan over medium-high heat and cook, uncovered, until all the liquid has evaporated and the potatoes have browned on one side, about 10 minutes.

9. 9

   Remove the pan from the heat and let the potatoes rest for 5 minutes before transferring them to a serving platter.

10. 10

    Sprinkle with the chives and serve immediately.