Best Braised Wild Boar Belly With Crispy Yukon Gold Potatoes Recipes

SIMPLE BRAISED POTATOES

Simple Braised Potatoes image

One doesn't usually think of braising as a technique for cooking potatoes, but one should. It's so easy, and yields the same comfort quotient of the mashed sort without all of the peeling, boiling and mashing. Onion, garlic and your choice of thyme or rosemary give them a little oomph. As with all potato dishes, don't forget to season well with salt.

Provided by Mark Bittman

Categories weekday, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 pounds potatoes (roughly 4 medium to large spuds)
3 tablespoons butter
1 diced onion
1 teaspoon minced garlic
1 sprig of thyme or rosemary, more for garnish
Salt and pepper
About 2 cups chicken, turkey or vegetable stock

Steps:

Scrub the potatoes, then cut potatoes into 1-inch chunks.
Heat 3 tablespoons butter in a deep skillet or broad pot over medium-high heat. Add potatoes, onions, garlic, a sprig of thyme or rosemary, and salt and pepper. Cook, stirring, until potatoes begin to turn golden, 10 minutes.
Add good stock to barely cover the potatoes (about 2 cups). Bring to a boil, reduce heat and simmer, stirring occasionally, until potatoes are tender and liquid is reduced, about 30 minutes.
Season to taste with salt and pepper, then serve garnished with thyme or rosemary.

Nutrition Facts : @context http, Calories 269, UnsaturatedFat 3 grams, Carbohydrate 44 grams, Fat 9 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 893 milligrams, Sugar 3 grams, TransFat 0 grams

CRISPY BABY YUKON GOLD POTATOES

Crispy Baby Yukon Gold Potatoes image

You can't go wrong with roasted potatoes for a holiday meal. A mix of fresh thyme and nutmeg keeps this version interesting.

Provided by Anna Stockwell

Categories Christmas Side Potato Roast Thyme Fall Winter Wheat/Gluten-Free Christmas Eve

Yield 8-10 servings

Number Of Ingredients 7

Ingredients

4 pounds baby Yukon Gold potatoes, halved
3 tablespoons canola oil
1 tablespoon chopped thyme leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
Horseradish-Yogurt Sauce (for serving; optional)

Steps:

Arrange racks in upper and lower thirds of oven; preheat to 450°F. Toss potatoes with oil, thyme, salt, pepper, and nutmeg in a large bowl until coated. Arrange in an even layer, cut side down, on two rimmed baking sheets. Roast potatoes, rotating sheets front to back and top to bottom halfway through, until crisp and golden brown on the bottom, about 25 minutes. Serve with Horseradish-Yogurt Sauce, if desired.