French Braised Potatoes
French-style potato stew: sauté minced onion and garlic in butter until fragrant, then add diced potatoes and vegetable broth. Simmer gently for 45 minutes until tender and flavorful.
Ingredients
Potatoes (washed with water, peeled and cut into dice)
500 g
Onion (peeled and chopped)
40 g
Butter (for sautéing aromatics)
25 g
Garlic (peeled and crushed)
a pinch
Thick vegetable broth (as soup base)
125 g
Bay leaves (for added fragrance)
2 slices
Salt and pepper (for seasoning)
a pinch
Vegetable oil (added at the end for aroma)
a pinch
White wine (added at the end for aroma)
a pinch
MSG (for seasoning)
a pinch
Chopped celery (sprinkled on when serving)
a pinch
Instructions
1
Prep Ingredients
Wash potatoes with water, peel and cut into dice; peel and chop onion; peel and crush garlic.
2
Sauté Aromatics
Place a thick-bottomed aluminum pot on the stove, melt the butter, add onion and garlic and sauté until translucent. Add diced potatoes and stir for a few minutes until all potato pieces are coated with butter.
3
Braise and Simmer
Add vegetable broth, bay leaves, a pinch of salt, pepper, and MSG, stir to combine. Add a little more liquid if it is too dry, but do not add too much. Simmer over low heat for about 45 minutes, stirring constantly to prevent sticking to the bottom.
4
Finish and Serve
When the potatoes are tender and the sauce thickens, add vegetable oil and white wine and mix well. Sprinkle with chopped celery when serving.
