One Pot Braised Potatoes in Tomato Sauce is such a comforting dish – it’s very rustic and homey, perfect on it’s own, or with grilled bread and freshly grated parmesan.
The Thomas-Ewing household loves potatoes. It’s true and we are not ashamed of it in the least. Potatoes are rustic, cheap, wholesome, and completely adaptable to almost any cooking method, can be infused with almost any flavour, and is most always filling and hearty. If that’s not a good enough reason to love potatoes, I don’t know what is!
I have a weakness for these baby potatoes though. They taste exactly the same as large potatoes, but these are just so cute. And, if there’s any excuse that I can find to leave the peel on a potato, you can bet that I’ll find it!
For this particular dish, which I was inspired to make for two reasons, I particularly like how rustic and homey this dished turned out to be. The tomato sauce is very basic, but has so much flavour, and is absolutely perfect for dipping grilled bread into. I’ve been on a grilled bread kick lately, but I’ll get to that later.
My first inspiration for this dish came from a similar dish that I saw somewhere in my internet travels. To be honest, I think it was one of those popular recipe videos from Tasty; you know the ones you see in your Facebook feed at midnight when you should be sleeping already? You know exactly what I’m talking about, don’t you?
I couldn’t find the video or the recipe again, but I did remember enough about it that I was able to recreate my own version of it. So, basically, you have these wonderful baby potatoes, swimming in a sea of garlic, onion, and tomato broth, along with lots of wilted kale, and of course, that freshly grated parmesan. It’s very simple, but extremely robust in terms of a flavour profile.
My second inspiration for this dish came out of a necessity to use my new Le Creuset braiser. I have been longing, yearning, and begging for this pan ever since I laid my eyes on it. As a new convert to Le Creuset pots and pans, this particular braiser turned my world upside down. I’m serious! I started to talk about it before Christmas, and finally received it as a Valentine’s Day present from John.e. As much as I wanted this braiser, it needed to be owned by me!
So, you see, a dish like this One Pot Braised Potatoes in Tomato Sauce, was a great recipe to break in my new pan! Not only was the pan large enough to hold that many potatoes, but it also provided a larger cooking surface so that almost all of the ingredients could touch direct heat at some point or another during the cooking process.
Lastly, since I wanted as much of that sauce as possible to dip my grilled bread into, I didn’t want it to escape, so the heavy lid of the Le Creuset pan was ideal. Now, you most certainly do not need an expensive pan to make this dish. Just be sure to use a wide, shallow pan or pot with a good, tight-fitting lid. You’ll get the same results as I did.
When you serve this dish, throw out all hesitations you might have about serving a starchy dish with carbs. The tomato sauce in this dish is fantastic with good bread. Grilling bread is extremely easy, so there’s no excuse not to have some with your One Pot Braised Potatoes in Tomato Sauce.
Slice a baguette into 1/2 inch slices. Brush each side lightly with olive oil and sprinkle a very light dusting of salt on each side. Place the bread on a very hot grill pan for 3 minutes per side. That’s it; that’s all! Serve warm with the hot potato dish, topped with freshly, grated parmesan cheese.
One Pot Braised Potatoes in Tomato Sauce
- 1/2 cup water
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 pounds mini yellow fleshed potatoes
- 1 large onion, finely chopped
- 4 cloves garlic, finely minced
- 1 can tomato paste, 5 ounces
- 1 can diced tomatoes, 28 ounces
- 1 bunch kale, washed and roughly chopped
- 1/2 teaspoon dried red chili flakes
- 1/2 teaspoon dried oregano
- 1/4 cup fresh parsley, chopped (plus more for garnish)
- 1/2 cup fresh parmesan, grated (plus more for garnish)
In a heavy-bottomed, shallow pan with a tight fitting lid, or a Dutch oven, add the olive oil, salt, ground black pepper, and onion. Saute for 5 minutes over medium heat until the onions are just translucent.
Add the garlic and stir into the onions. Saute for 3 minutes.
Next, add the potatoes and the water. Stir to combine. Place a lid on the pan and cook for 20 minutes.
Add the tomato paste and diced tomatoes. Stir into the potatoes. Place the lid back on the pan and cook for 20 more minutes.
Add the kale, dried red chili flakes, and oregano. Stir into the potato and tomato mixture. Place the lid back on the pot, lower the heat to simmer, and cook for 40 minutes.
Stir, add the parsley and the parmesan. Turn off the heat and keep the lid off. Allow the dish to sit for 5 minutes. Plate and serve, topped with more parsley and parmesan for garnish.
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