Braised Potatoes are a popular classic dish in Russian cuisine. Meat chunks with vegetables and potatoes in a creamy broth braised until tender. So much flavor in every bite.
For the perfect dinner, enjoy these potatoes with fresh bread and a crunchy slaw salad.
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braised potatoes-
Many things can go wrong if you braise potatoes on the stovetop, that’s why I prefer the baking method. If you have never baked them, give it a try. Chunks of meat with potatoes and vegetables cooked until they become creamy and so tender.
I love adding the red pepper when preparing the braised potato casserole, 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, they may be chopped into smaller pieces for everyone to enjoy
You can bake this in a casserole dish or a roasting pan, both work great.
how to make baked braised potatoes:
- Peel potatoes and cut into even chunks (3 to 4 pieces per potato). Cover potatoes with cold water set aside.
- Slice red pepper in thick strands, finely chop the onion, slice carrot and 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 the meat. TIP: If you have time, season the meat and allow it to sit in the refrigerator for a few hours, makes a huge difference in the taste of the meat.
- Heat 2 Tbsp oil in a skillet, once oil is hot, add meat. Sauté meat 5-6 minutes (stirring frequently) until meat is golden.
- Transfer meat to the casserole dish. Add the red pepper to the casserole dish.
- In the same skillet, add onions and sauté until tender (add the additional oil if needed). Add carrots to onions, sauté until carrots are tender.
Add the minced garlic, stir well. Add ketchup and sour cream, stir. Whisk in the flour. Add the water, salt and pepper, and stir. Bring mixture to a soft boil.
- Drain the potatoes and add them 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.
- Remove dish from the oven and mix well. Bake another 8-10 minutes, until potatoes are cooked through. Add fresh herbs before serving, mix well.
Once you give the baked version of classic braised potatoes a try, you’ll never want to cook the dish on the stovetop again.
You can easily use chicken thighs instead of the pork, if desired.
try these other dinner recipes:
- One Oan Chicken & Potatoes– The best one-pan dinner!
- One Pan Baked Potatoes and Chicken– Quick and easy dinner recipe.
- Pan-fried Potatoes– Easy pan-fried potatoes.
Baked Braised Potatoes
Ingredients
meat-
- 1 pound pork or chicken
- ¼ tsp garlic powder
- ¼ tsp ground black pepper
- ¼ tsp lawry’s seasoning or vegeta
- ¼ tsp salt
- 2 Tbsp oil
vegetables-
- 1 large onion, finely chopped
- 2 large carrots, sliced
- 1 garlic clove, minced
- 1 Tbsp all-purpose flour
- 3 Tbsp ketchup
- 1 Tbsp sour cream
- 1 Tbsp oil, if needed
- 3 cups water
- 1 tsp salt
- ¼ tsp ground black 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
- Preheat 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.)
- Heat 2 Tbsp oil, once oil is hot, add meat. Sauté meat 5-6 minutes (stirring frequently) until meat is golden.
- Transfer meat to casserole dish. Add the red pepper to casserole dish.
- In the same skillet, add onions until tender (add the additional oil if needed). Add carrots to onions and sauté until tender. Add the minced garlic, stir well. Add ketchup and sour cream, stir. Whisk in the flour. Add the water, salt and pepper and stir, bring mixture to a soft boil.
- 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.
- Remove dish from oven, and mix well. Bake another 8-10 minutes, until potatoes are cooked through.
- Add fresh herbs before serving. Mix and enjoy hot.
