You can make the recipe [HERE](https://dobbernationloves.com/food-drink/patate-in-umido-tuscan-potatoes-recipe/). Ingredients • 1/4 cup Olive Oil • 2 Large Shallots thinly sliced • 4 Garlic Cloves chopped • 2 lb Yukon Gold Potatoes peeled, cut into 1-inch chunks • 14 oz Crushed Tomatoes or Passata • 2.5 cups Chicken Broth • 1/2 tsp Red Pepper Flakes • Kosher Salt + Black Pepper • 1/2 cup Basil Leaves chopped Instructions 1 In a Dutch Oven or large pot over medium heat, combine the oil, shallots and garlic. 2 Cook, stirring until the shallots begin to brown, 8-10 minutes. Add the potatoes and stir to coat with the oil. Cook, stirring until the potato starch that coats the bottom of the pot starts to brown, about 5 minutes. 3 Stir in the tomatoes, 1 cup of chicken broth, pepper flakes and salt. Bring to a simmer over medium-high heat, then distribute the potatoes in an even layer. Cook, occasionally scraping along the bottom of the pot with a spatula and gently fold the mixture, for 10 minutes, adjust the heat to maintain a simmer. 4 Add 1/2 cup of the remaining broth and cook, stirring for another 10 minutes. Add the remaining 1 cup of broth in 2 additions in the same way, cooking for only 5 minutes after the final addition and stirring gently so the potatoes don’t break up. Cover the pot, remove from the heat and let stand for 5 minutes. 5 Stir in half the basil, then taste and season with salt and black pepper. Transfer the potatoes to a bowl and sprinkle with remaining basil.
nevergonnasaythat
Looks good! Except basil seems out of place (there could be parsley, if anything)
WAHNFRIEDEN
Looks good. Introducing meat to make it non vegetarian when it’s otherwise perfectly cleanly vegan seems unnecessary. It’s nice to have pure vegetable dishes as well alongside meat dishes even
progtfn_
I would literally eat one kilo of these at my grandma’s, and gained 5+ kilos, then back at home lose them again because my mother didn’t cook, then gain it at my grandma’s again. I literally dream of these potatoes at night, yours look so yummy! They go along with würstels too, even with fagiolini in umido.
4 Comments
You can make the recipe [HERE](https://dobbernationloves.com/food-drink/patate-in-umido-tuscan-potatoes-recipe/).
Ingredients
• 1/4 cup Olive Oil
• 2 Large Shallots thinly sliced
• 4 Garlic Cloves chopped
• 2 lb Yukon Gold Potatoes peeled, cut into 1-inch chunks
• 14 oz Crushed Tomatoes or Passata
• 2.5 cups Chicken Broth
• 1/2 tsp Red Pepper Flakes
• Kosher Salt + Black Pepper
• 1/2 cup Basil Leaves chopped
Instructions
1 In a Dutch Oven or large pot over medium heat, combine the oil, shallots and garlic.
2 Cook, stirring until the shallots begin to brown, 8-10 minutes. Add the potatoes and stir to coat with the oil. Cook, stirring until the potato starch that coats the bottom of the pot starts to brown, about 5 minutes.
3 Stir in the tomatoes, 1 cup of chicken broth, pepper flakes and salt. Bring to a simmer over medium-high heat, then distribute the potatoes in an even layer. Cook, occasionally scraping along the bottom of the pot with a spatula and gently fold the mixture, for 10 minutes, adjust the heat to maintain a simmer.
4 Add 1/2 cup of the remaining broth and cook, stirring for another 10 minutes. Add the remaining 1 cup of broth in 2 additions in the same way, cooking for only 5 minutes after the final addition and stirring gently so the potatoes don’t break up. Cover the pot, remove from the heat and let stand for 5 minutes.
5 Stir in half the basil, then taste and season with salt and black pepper. Transfer the potatoes to a bowl and sprinkle with remaining basil.
Looks good! Except basil seems out of place (there could be parsley, if anything)
Looks good. Introducing meat to make it non vegetarian when it’s otherwise perfectly cleanly vegan seems unnecessary. It’s nice to have pure vegetable dishes as well alongside meat dishes even
I would literally eat one kilo of these at my grandma’s, and gained 5+ kilos, then back at home lose them again because my mother didn’t cook, then gain it at my grandma’s again. I literally dream of these potatoes at night, yours look so yummy! They go along with würstels too, even with fagiolini in umido.