These braised potatoes are a Russian comfort food. Every Russian person that you ask will know about this dish, and like me, grew up eating it. I am convinced that these braised potatoes are my 2 year old son’s favorite food. His favorite part to eat is the meat, which he calls “Myaka” (His Russian way of saying meat) Lol and of course anything with potatoes. He would literally eat this every day, Or anything with potatoes in it. Yes, He definitely has my husbands Ukrainian genes!… These potatoes are a perfect weeknight dinner option as they are fast to make and taste so good. Next time you are craving your mothers braised potatoes that you basically grew up on, Give this recipe a try. It may not taste exactly like your mom’s, but as close as it can get! 😉
Braised Potatoes (Serves 8-10)
- 4 to 5 LBS Gold Potatoes (Gold tastes best for this recipe)
- 3 Carrots
- 1 Large onion
- 2.5 LB Pork shoulder (Boston Butt)
- 2 Tablespoons Oil
- 2 Tablespoons Butter
- 1 Small bunch Parsley
- 2 Bay Leaves
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Paprika
- 1/4 teaspoon Mrs.Dash Original seasoning
- Salt/Pepper to taste
- 3 Tablespoons of Ketchup (I used Organic Ketchup)
- Fresh or Dried Dill
- 3-4 Cloves of Garlic
1) Do your prep work first. Peel the potatoes and put them in a large bowl of cold water. Wash, peel, and shred your carrots. Peel and finely dice the onion.
2) Wash the meat thoroughly, then cut it into about 1/2 inch cubes.
3) Heat 2 tablespoons of oil in a large pot, on Medium-High heat(I did 6.0). Throw in the meat, season it with salt and pepper, and stir. Meanwhile cut your potatoes into about 1 inch cubes.
4) Keep cooking and stirring the meat until it looks well cooked. Then add in the 2 tablespoons of butter.
5) Fill an electric tea kettle all the way with water and turn it on. (Bringing it to a boil.)
6) Next throw in the onion and carrots into the pot. Mix very well. Then add the Paprika, Garlic powder, Mrs.Dash, and some more salt and pepper.
7) Mix well, then add the 3 Tablespoons of ketchup and mix. (Organic ketchup tastes best). Add the 2 Bay leaves and mix again.
8) Add the potatoes to the pot. DO NOT stir. Keep the potatoes on top of the meat mix. It is important for the potatoes to stay on top so that they do not turn soft and end up like mashed potatoes. Fill your pot with the boiled water from the tea kettle, Just enough water to fully cover the potatoes. *If you need to boil a little more water in the tea kettle then do so, and add it to the pot.*
9) Bring it to a boil and then turn the heat down to a low setting. (I did a 3).
10) Cover the pot and simmer for about 25 to 30 Minutes, until the potatoes are cooked through and soft. Meanwhile cut your parsley and dill. I only cut the parsley leaves, not the stems (Although some will still make their way into the pot lol), and I cut it very finely.Then peel your garlic cloves.
11) When the potatoes have about 8 minutes left to cook, open the pot. Add in the parsley, and minced garlic. Lastly throw in the dill. Cover the pot back up, until the potatoes have cooked through. When it is ready, very gently mix it.
*Note: Some people add less water, so just enough to cover the potatoes. But this is the way I grew up eating braised potatoes, and I always enjoyed the delicious gravy that the potatoes and meat make on their own.*