Dairy-Free Braised Potatoes
Transform your weeknight dinners with this comforting and flavorful Dairy-Free Braised Potatoes recipe, perfect for a hearty, plant-based side dish or even a light main course. This dish stars tender Russet potatoes, slow-cooked in a fragrant medley of olive oil, yellow onion, garlic, and rich vegetable broth, enhanced with aromatic thyme and a hint of bay leaf. With its creamy texture and dairy-free appeal, this recipe caters to dietary preferences without compromising on taste. Ready in under an hour and topped with fresh parsley for a burst of color, these braised potatoes are a simple yet elegant dish ideal for vegan and gluten-free meals. A perfect warming recipe that showcases wholesome ingredients and easy stovetop cooking techniques, perfect for cozy nights at home.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 3 tablespoons Olive oil
- 1 medium Yellow onion
- 3 Garlic cloves
- 2 cups Vegetable broth
- 1 Bay leaf
- 3 sprigs Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped parsley
Instructions
Peel the potatoes and cut them into 1-inch cubes.
Dice the onion and finely mince the garlic cloves.
Heat the olive oil in a large, heavy-bottomed skillet or pot over medium heat.
Add the diced onions to the skillet, cooking until they become translucent, about 4 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the cubed potatoes to the skillet, stirring to coat them well with the onion and garlic mixture.
Pour in the vegetable broth, ensuring that it covers the potatoes by about half. Add more broth if necessary.
Tuck in the bay leaf and thyme sprigs, either directly into the liquid or secured with kitchen twine for easy removal later.
Season with salt and black pepper, adjusting to taste.
Increase the heat to bring the mixture to a gentle boil, then reduce to a simmer.
Cover the skillet or pot with a lid and let the potatoes braise for about 30-35 minutes, or until they are tender when pierced with a fork.
Stir occasionally and check if more broth is needed to prevent sticking.
Once the potatoes are tender, remove the lid and discard the bay leaf and thyme sprigs.
Allow any excess liquid to evaporate until the potatoes are coated in a rich sauce.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3587 mg | 156% | |
| Total Carbohydrate | 196.7 g | 72% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 19.8 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 4988 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
