Friday 2 November 2018

Oven Braised Potatoes

I was cooking some chicken the other day and wanted a side dish to serve with it, but I wanted something that would be a tiny bit different than what I usually make.  

I didn't want mash, or chips, or even roasties . . .  but I did want potatoes.

I thought that these Oven Roasted Garlic Potatoes might be nice, but I was also thinking of Greek Roasted Potatoes, which are lovely and lemony and deliciously Herby. 

I kind of didn't want garlic with the chicken however and I didn't have any lemons  . . .  so I decided to make my own version of an oven roasted potato  . . .

Tender on the insides, and almost creamy  . . .  but well flavoured and somewhat crisp on the outsides . . .

I used vegetable stock and Dijon mustard  . . .  in retrospect, I might have added a bit of olive oil or butter, but I didn't.  

They would have browned a bit better with some fat in the mix.  Never mind however, these were still bodaciously delicious!

The Dijon mustard added a beautiful depth of flavour to them, without overpowering the integrity of the flavour of the potatoes . . .

I used parsley, but you certainly could use some thyme or marjoram, or even oregano or sage.  I wanted to keep it simple. 

Oven Braised Potatoes

I felt that the vegetable stock would add the right amount of flavour . . .  and it did.

I use Knorr vegetable stock gel pots.  I use their gel pots for all of my stock needs.  They are really good. 

These came out perfect, knife tender, and yet holding together, having absorbed most of the stock . . .

They were beautifully flavoured and went very well with our chicken!

Yield: 4

Oven Braised Potatoes

prep time: 10 minscook time: 1 hourtotal time: 1 hours and 10 mins
Quite simply delicious. You can pop these in the oven while you are cooking whatever else you are cooking as your main. The perfect side which cooks itself.


4 medium potatoes, peeled and cut in half lengthwise
240ml vegetable stock
1 tsp Dijon mustard
salt and black pepper to taste
1/4 tsp garlic powder
1/2 tsp dried parsley


Preheat the oven to 180*C/350*F/ gas mark 4.  Have ready a shallow baking dish with sides. 

Whisk together the vegetable stock, mustard, salt, pepper, garlic powder and dried parsley.  
 the potatoes, cut side down in the baking dish in a single layer.  Pour
 the stock mixture over and around the potatoes.  Cover tightly with
foil and then place into the pre-heated oven. Cook for about an hour
until the potatoes are knife tender, uncovering and basting in the last
10 minutes until golden brown and cooked through.  Serve hot.
Created using The Recipes Generator

These would go with just about anything . . .  meat, fish, poultry . . . other vegetables.  I hope you will try them and enjoy them as much as we did.  Oh, and if you have leftovers, just pop them in the refrigerator.  They are great fried up in butter with some onions the day after!  (Just saying!)  Bon Appetit! 

Some other potato recipes you might enjoy are:  


  1. YUM! I remember my mum used to do potatoes similar to this in the 60's and 70's, it has revived memories.

    Julie xxxxxx

  2. How interesting. I've done something similar before with sliced potato (I think it was called Boulangere Potatoes) but had not thought to do it with whole potatoes. Often I can't go past roasties with whole potatoes as I love those crunchy bits! But as a dedicated potatro lover, I'm willing to give any potato dish a try :-)

    1. I have made Boulangere Potatoes also Marie, and they are incredibly yummy! You won't get the crunchy bits on these like the normal roasties, but they are really tasty! (well, we thought so at any rate!) xo

  3. Impressed a new way for they are fork tender!!

    1. They are beautiful Monique and the flavour is extraodinary I thought! I think the mustard gives them a nice edge! xo

  4. These look terrific. I just bought potatoes yesterday and so maybe for tomorrow's dinner. It's good to cook again.

    I have a bone to pick with you. Thomas Fudge flapjacks. Oh, those are so bad. And by bad I mean that I need to find where I can order them in the states because they were the best things I ever had. SERIOUSLY dangerous. I brought home one box and I'm afraid to open it because I could binge! Couldn't find some of the others you recommended but I tried! YUM!

    1. That is always one of the best things about coming home again, being able to eat your own cooking Jeanie! Oh dear, yes they are very naughty! Yum yum yum! You could always make your own! Happy you enjoyed! xo


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