Melt-In-Your-Mouth Braised Potatoes

braised baby potatoes

These braised baby new potatoes are tender, melt-in-your-mouth, dead-easy to make and versatile in so many ways. I love to make these braised baby new potatoes and serve as a side dish with chicken, or as part of a nicoise salad, with a fried egg on top, or on their own as a snack.

Why you should braise your potatoes

I love all types of potatoes – roasted, fried, air fryer-fried – but my latest obsession is a braised potato.

Braising involves slow cooking something on a medium-low temperature with a decent amount of liquid. The end result is really tender and you have a lovely little pan sauce to go with what you made. Think about how when you slow cook meat, you get a really soft, fall-off-the-bone texture. That’s what is going on here.

How to make braised baby potatoes

This is more of a formula, and less of a hard and fast recipe.

Take any low/wide pan — this is my favorite braising pan — and pour 1 single layer of baby new potatoes. Cover those potatoes with water, and add in a few glugs of olive oil, and the juice of 1 lemon. Cut the lemon into quarters after you’ve squeezed them, and then also throw the lemons into the pot. Add in salt, a few bay leafs if you have them, and bring the whole thing to a boil. Then, reduce down the heat and let simmer for about 20 minutes, with the top on the pot, until a butter knife can slice a potato without any resistance.

When the potatoes are done, take the top off the pot and reduce the braising liquid down to a pan sauce. It should evaporate in about 5 minutes on medium heat. Next, toss the potatoes so they’re covered evenly with said pan sauce, and serve!

These braised baby potatoes are lemony, with a lip-smackingly-good sauce, and are sure to be your new favorite way to cook potatoes.

Melt-In-Your-Mouth Braised Potatoes
braised baby potatoes in bowl with fork and knife

Melt-In-Your-Mouth Braised Potatoes

Mimi Newman
Melt-In-Your-Mouth Braised Potatoes
5 from 1 vote
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Sides
Cuisine American
Servings 4 servings
Calories 120 kcal

Ingredients
  

  • 2 cups baby new potatoes
  • 4 cups water at least
  • juice of 1 lemon and then quarter the juiced lemon and use
  • 2 tablespoons olive oil
  • 1 bay leaf optional
  • 1 teaspoon salt

Instructions
 

  • Take a low/wide pan — this is my favorite braising pan — and pour in 2 cups of baby new potatoes. Cover those potatoes with water (about 4 cups of water), and add in a few glugs of olive oil, and the juice of 1 lemon. Cut the lemon into quarters after you’ve juiced them, and then also throw the lemons into the pot. Add in kosher salt, a few bay leafs if you have them, and bring the whole thing to a boil.
  • Then, reduce down the heat and let simmer for about 20 minutes, with the top on the pot, until a butter knife can slice a potato without any resistance.
  • When the potatoes are done, take the top off the pot and reduce the braising liquid down to a pan sauce – it should evaporate in about 5 minutes on medium heat.
  • Toss the potatoes so they’re covered evenly with said pan sauce, and then serve!

Notes

You could use medium or large potatoes if you cut them up into small cubes

Nutrition

Serving: 4ozCalories: 120kcalCarbohydrates: 13gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 598mgPotassium: 316mgFiber: 2gSugar: 1gVitamin C: 15mgCalcium: 16mgIron: 1mg
Keyword braised potato recipe, how to braise potatoes, lemon braised potatoes
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