Baked Braised Potatoes

Braised potatoes are a popular dish in the Slavic community. When growing up, I remember us having this oh I’d say every other week for sure, if not every week. Every housewife has her twist on the popular dish and it becomes her version of the staple dish. Some enjoy pork as the meat, others chicken and some beef. We enjoy the dish with different meats.

Recipe for Russian Baked Braised Pototoes with meat and vegetables. ValentinasCorner.com

Many things can go wrong if you cook it on the stovetop, so I like baking my braised potatoes.  If you have never baked them, give it a try. Chunks of meat, with potatoes and vegetables, become so creamy and delicious once it’s baked. We usually love this salad or this one and fresh homemade bread. (P.S. I love adding the red pepper, it gives the dish so much flavor. My kids won’t eat the red pepper that is why my strands are so big, my husband and I just pick out the pepper into our plates. If your family will enjoy the pepper, it may be chopped into smaller pieces.)

You can bake this in a casserole dish or roasting pan. Both work well.

Recipe for Russian Baked Braised Pototoes with meat and vegetables. ValentinasCorner.com

Ingredients for Baked Braised Potatoes:

Meat:

1 pound pork (or chicken)

¼ tsp garlic powder

¼ tsp pepper

¼ salt Lawry’s seasoning (Vegeta, or your fav seasoning)

¼ tsp salt

2 Tbsp oil

Vegetable Mix:

1 med/large onion

2 carrots

1 garlic clove, minced

1 Tbsp flour

3 Tbsp ketchup

1 Tbsp sour cream

1 Tbsp oil (if needed)

3 cups water

1 tsp salt

¼ tsp pepper

The rest:

1/2 red pepper

2 1/2 pounds potatoes (7-8 med/large potatoes)

1 bay leaf

Fresh dill, optional

Cilantro, optional

Serves: 6-8

How to make Baked Braised Potatoes:

Bake in preheated oven to 400°F.

Peel potatoes and cut into large chunks (3 to 4 pieces per potato). Cover potatoes with cold water, set aside.

Slice red pepper in thick strands, finely chop onion, slice carrot; set veggies aside.

Cut meat into about 1/2” – 3/4″ pieces, pat meat dry. Combine the garlic powder, Lawry’s seasoning, pepper and salt; season meat. Refrigerate for at least an hour. (I like to do mine first thing in the morning, cover and refrigerate until ready to use.)

Recipe for Russian Baked Braised Pototoes with meat and vegetables. ValentinasCorner.com

Heat 2 Tbsp oil, once oil is hot, add meat. Sauté meat 5-6 minutes (stirring frequently) until meat is golden.

Recipe for Russian Baked Braised Pototoes with meat and vegetables. ValentinasCorner.com

Transfer meat to casserole dish. Add the red pepper to casserole dish.

Recipe for Russian Baked Braised Pototoes with meat and vegetables. ValentinasCorner.com

In the same skillet, add onions; sauté 3-4 minutes (add the additional oil if needed). Add carrots to onions, sauté another 3-4 minutes. Add the minced garlic, stir well. Add ketchup and sour cream, stir. Add flour and stir. Add the water, salt and pepper and stir; let simmer a minute.

Recipe for Russian Baked Braised Pototoes with meat and vegetables. ValentinasCorner.com

Drain the potatoes and add to the casserole dish. Add bay leaf. Pour the vegetable mix over everything in the casserole dish. Lightly stir. Cover with foil and bake 30 minutes.

Recipe for Russian Baked Braised Pototoes with meat and vegetables. ValentinasCorner.com

Remove dish from oven, and mix well. Bake another 8-10 minutes, until potatoes are cooked through. Add fresh herbs before serving, mix well. Enjoy while dish is still hot.

Recipe for Russian Baked Braised Pototoes with meat and vegetables. ValentinasCorner.com

5 from 4 votes
Recipe for Russian Baked Braised Pototoes with meat and vegetables. ValentinasCorner.com
Baked Braised Potatoes
Classic Russian Braised Potatoes and Vegetables Dish.
Servings: 6 -8 servings
Author: Valentina's Corner
Ingredients
Meat:
  • 1 pound pork or chicken
  • ¼ tsp garlic powder
  • ¼ tsp pepper
  • ¼ salt Lawry’s seasoning Vegeta, or your fav seasoning
  • ¼ tsp salt
  • 2 Tbsp oil
Vegetable Mix:
  • 1 med/large onion
  • 2 carrots
  • 1 garlic clove minced
  • 1 Tbsp flour
  • 3 Tbsp ketchup
  • 1 Tbsp sour cream
  • 1 Tbsp oil if needed
  • 3 cups water
  • 1 tsp salt
  • ¼ tsp pepper
The rest:
  • 1/2 red pepper
  • 2 1/2 pounds potatoes 7-8 med/large potatoes
  • 1 bay leaf
  • Fresh dill optional
  • Cilantro optional
Instructions
  1. Bake in preheated oven to 400°F.
  2. Peel potatoes and cut into large chunks (3 to 4 pieces per potato). Cover potatoes with cold water, set aside.
  3. Slice red pepper in thick strands, finely chop onion, slice carrot; set veggies aside.
  4. Cut meat into about 1/2” – 3/4" pieces, pat meat dry. Combine the garlic powder, Lawry’s seasoning, pepper and salt; season meat. Refrigerate for at least an hour. (I like to do mine first thing in the morning, cover and refrigerate until ready to use.)
  5. Heat 2 Tbsp oil, once oil is hot, add meat. Sauté meat 5-6 minutes (stirring frequently) until meat is golden.
  6. Transfer meat to casserole dish. Add the red pepper to casserole dish.
  7. In the same skillet, add onions; sauté 3-4 minutes (add the additional oil if needed). Add carrots to onions, sauté another 3-4 minutes. Add the minced garlic, stir well. Add ketchup and sour cream, stir. Add flour and stir. Add the water, salt and pepper and stir; let simmer a minute.
  8. Drain the potatoes and add to the casserole dish. Add bay leaf. Pour the vegetable mix over everything in the casserole dish. Lightly stir. Cover with foil and bake 30 minutes.
  9. Remove dish from oven, and mix well. Bake another 8-10 minutes, until potatoes are cooked through.
  10. Add fresh herbs before serving. Mix well. Enjoy while dish is still hot.
Recipe for Russian Baked Braised Pototoes with meat and vegetables. ValentinasCorner.com

Valentina's Corner

Show 22 Comments
  • Natalie 09/13/2018, 6:30 pm

    Can I make it on the stove top? Do everything the same but just add it to a pot and do it on the stove? I did this recipe many times and its the bomb delicious! But wanted to see if I can do it on the stove top too because I have a bigger pot and I want to make more lol

    • Valentina's Corner 09/14/2018, 10:20 am

      You most definitely can, Natalie. You can also use the large pot you have and cook it in the stove! You might just need to cook it a little longer but that will work too.
      Also, thanks for the awesome review, love it!

  • Diana 09/28/2017, 12:35 am

    This is the first time I’m ever commenting on any food recipe I’ve ever made because I JUST HAVE TOO! This dish is sooo yummy. My hubby rushes home from work when I tell him I’m cooking this. The first time my parents tried my cooking was also this dish-and let me say-they LOVED it. Doesn’t ever disappoint, and I make it at least once a month. Thank you for brining back all the nostalgic feelings of childhood.

    • admin 09/28/2017, 2:15 pm

      Aaawww, Diana. You just totally made my day, you’re so sweet. I am grinning from ear to ear. I am so glad you guys enjoy this easy classic dish. And I agree, something about it does make you feel like you’re in your mom’s kitchen all over again. 🙂 Thanks for visiting our blog, trying our recipe and especially for commenting. 🙂

  • Yelena 12/28/2016, 10:06 pm

    Made this for dinner today! These are amazing! Tastes like wedding food! I love it! Thank You for the recepie!! I had to bake it for longer though, maybe it was because of the baking dish I used.

    • admin 12/29/2016, 12:33 am

      Yelena,
      Awww. That’s wonderful to hear. Thanks so much for sharing. ☺ Yes, baking time may vary. Baking dish, ovens and even the size the ingredients were cut make a difference.

  • Lena 10/25/2016, 6:53 pm

    I am making this now, but it seems to be taking much longer than the 30min +10min time in the oven. I have it in a casserole dish, and has been in the oven close to an hr, potatoes still feel far from done… what could be the reason?

    • admin 10/25/2016, 7:11 pm

      Hi Lena, it could depend on your oven and the potatoes you use and the size you cut them. Just keep it longer, the wait will be worth it, I promise☺..

  • Vita 09/02/2016, 2:47 pm

    After I tried your recipe, I don’t make braised potatoes any other way! These are delicious!

    • admin 09/02/2016, 4:48 pm

      Vita, I’m so, so glad to hear that??. And am the exact same way. Super easy, yummy and mess free. ☺☺☺

  • Danna K. 06/26/2016, 5:27 pm

    Dear Valentina, thanks for this amazing recipe!!! We all love it!!!

    • admin 06/26/2016, 9:30 pm

      Aww, Thanks for sharing, so glad to hear you guys approve.☺ We love it as well..

  • Julia 05/23/2016, 6:20 pm

    Made it with chicken, family loved it! Thank you for the recipe!

    • admin 05/23/2016, 7:40 pm

      Julia.. Thanks for the feedback. Chicken is our favorite as well:).. I’m so glad your family approved.. Happy family = Happy Mamma;)..

  • Marina 05/02/2016, 4:31 am

    This looks delicious! What kind of potatoes do you use? Russet? Yellow? I will be trying your recipe this week.
    Thank you!

    • admin 05/02/2016, 7:42 am

      Thank you Marinka!:). You can use any potato, really, I usually use Russet or Idaho, whichever is on sale :)… You can even use young potatoes with chicken as meat, that’s my FAVORITE!. The baking time might slightly vary depending on potato plus all ovens are different so just keep on eye on them☺☺.. Enjoy..

  • Sophie 04/22/2016, 3:28 am

    This was yum. Really nice flavor. My potato hating boy (sometimes gags on it) even ate it all. The pork was a bit on the tough side though. Not too bad but was wondering what cut of pork you use? I used scotch fillet. Thanks

    • admin 04/22/2016, 9:25 pm

      Sophie. So glad to hear that, especially your little munchkin!:) I like to use tenderloin or sirloin. Really depends on quality of meat, maybe next time after sauteeing meat, turn heat down and let it cook on low until it becomes more tender. ? Thank you for visiting☺☺..

  • Natalie S 04/07/2016, 5:12 pm

    I made this recipe this week and it turned out so good! Thank you for sharing!

    • admin 04/07/2016, 6:31 pm

      Nataliechka, I’m so glad this easy version worked for you.. Thank you for sharing! 🙂

  • Oksana 03/30/2016, 7:01 pm

    Do you think I could bake this in my Dutch oven?

    • admin 03/30/2016, 11:17 pm

      Hi Oksana, you definitely can! The time might be a little longer.. Enjoy..?

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