{"id":1129,"date":"2013-01-21T15:19:17","date_gmt":"2013-01-21T18:19:17","guid":{"rendered":"http:\/\/tracyleekarner.com\/?p=1129"},"modified":"2020-10-06T23:22:02","modified_gmt":"2020-10-06T23:22:02","slug":"braised-pan-roasted-potatoes","status":"publish","type":"post","link":"https:\/\/tracyrittmueller.com\/2013\/01\/21\/braised-pan-roasted-potatoes\/","title":{"rendered":"Not your same old ordinary potato dish"},"content":{"rendered":"<p><figure id=\"attachment_1469\" aria-describedby=\"caption-attachment-1469\" style=\"width: 560px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2013\/01\/dsc_0101-1.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-1469\" alt=\"Tracy Lee Karner\" src=\"https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2013\/01\/dsc_0101-1.jpg\" width=\"560\" height=\"352\" \/><\/a><figcaption id=\"caption-attachment-1469\" class=\"wp-caption-text\">Braised, pan-roasted potatoes<\/figcaption><\/figure><br \/>\nI love potatoes, which might not surprise because you know me as a lover of food. There are dozens of ways to prepare potatoes&#8211;here&#8217;s one of my recent favorites:<br \/>\n<strong>Braised, Pan-roasted Potatoes (serves 2, or double or triple it)<\/strong><\/p>\n<ul>\n<li>3 smallish Red potatoes<\/li>\n<li>1 teaspoon Chicken base to make 2 cups weak broth (will cook down and condense)<\/li>\n<li>2 Bay leaves<\/li>\n<li>1\/2 teaspoon dried thyme<\/li>\n<li>flavorful oil, for frying (a couple of tablespoons)<\/li>\n<\/ul>\n<ol>\n<li>Scrub potatoes and submerge them in a small pot with the chicken broth, bay leaf &amp; thyme.<\/li>\n<li>Bring to a simmer and cook, uncovered for 22-28 minutes, turning occasionally, and testing with a thin knife for doneness. Knife should slide all the way through evenly without meeting pockets of resistance (this is not political, it&#8217;s just potatoes).<\/li>\n<li>When finished cooking, remove potatoes to cutting board to cool. Reserve the herbed broth.<\/li>\n<li>As soon as handleable, peel the potatoes and discard the skin. Slice each potato in half and place in a bowl. Cover with broth and place on counter to cool entirely.<\/li>\n<li>To finish, heat a few tablespoons of flavorful oil in a skillet to 300-350 degrees F. (about 1\/4&#8243; of oil should cover the pan). Any fat saved from roasting or frying meat will do nicely.<\/li>\n<li>Pat each potato dry with a paper towel (or they will splatter terribly). Place each potato cut side down into the oil for approximately 2-3 minutes. Fry the cut side only. Remove to serving plates and pass the salt and pepper.<\/li>\n<\/ol>\n<p><figure id=\"attachment_1470\" aria-describedby=\"caption-attachment-1470\" style=\"width: 560px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2013\/01\/dsc_0043-1.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-1470\" alt=\"Tracy Lee Karner\" src=\"https:\/\/tracyrittmueller.com\/wp-content\/uploads\/2013\/01\/dsc_0043-1.jpg\" width=\"560\" height=\"340\" \/><\/a><figcaption id=\"caption-attachment-1470\" class=\"wp-caption-text\">Potatoes cooling in herbed broth.<\/figcaption><\/figure><br \/>\nIt surprises my mother that I grew up to love potatoes. In \u00a0my childhood, I was extremely, to the max, ridiculously finicky. Potatoes were only one of the long list of foods that got my gag reflex going.<br \/>\nMy poor mommy had four picky kids to feed on a very modest budget, and I was the responsible, people-pleasing oldest one of the bunch. My empathy for the cook who worked to put a meal on the table (my poor mommy!) was stronger than my revulsion.<br \/>\nSo I tried, I really tried to eat. But the list of foods I couldn&#8217;t swallow was endless. It included yucky stuff that most children dislike&#8211;canned cubed beets, slimy spinach, fried stinky liver, boiled carp. It also included, inexplicably, most of the things children generally ask for when they can&#8217;t stand what&#8217;s been fixed for the adults. I detested peanut butter and jelly sandwiches, bologna, hot dogs, chicken drumsticks, marshmallows, candy corn, cream of wheat, buttered noodles, fried or boiled eggs, potatoes&#8230;<br \/>\nI hated almost any cooked vegetable. Tomatoes&#8211;fresh, canned or in Campbell&#8217;s soup gave me the willies. Rice was not nice. Cheese&#8211;just the word itself,\u00a0<em>cheese<\/em>, made me cringe.<br \/>\nFor years, I lived on Captain Crunch, Campbell&#8217;s Chicken &amp; Stars soup, fruit (my grandma&#8217;s homemade canned pears were my favorite, but any fruit, fresh or canned, was fine with me), hamburger, Schweigert brand Thuringer lunch meat, Wonder bread toasted and spread with honey, pimento-stuffed green olives and iceberg lettuce with <a title=\"Western Salad Dressing\" href=\"http:\/\/www.google.com\/imgres?q=western+salad+dressing&amp;um=1&amp;hl=en&amp;tbo=d&amp;biw=1475&amp;bih=890&amp;tbm=isch&amp;tbnid=SpeT76ZZwgi8KM:&amp;imgrefurl=http:\/\/saltcreekquilts.wordpress.com\/2008\/02\/25\/western-salad-dressing\/&amp;docid=nhtIrwS6mX9KcM&amp;imgurl=http:\/\/saltcreekquilts.files.wordpress.com\/2008\/02\/1436.jpg&amp;w=162&amp;h=351&amp;ei=ulT9UICvI6TL2QXK5oHQBg&amp;zoom=1&amp;iact=hc&amp;vpx=4&amp;vpy=87&amp;dur=1447&amp;hovh=280&amp;hovw=129&amp;tx=87&amp;ty=192&amp;sig=107082201302550423167&amp;page=1&amp;tbnh=146&amp;tbnw=74&amp;start=0&amp;ndsp=44&amp;ved=1t:429,r:0,s:0,i:81\" target=\"_blank\" rel=\"noopener noreferrer\">Richelieu\u00a0Western Salad Dressing.<\/a><br \/>\nThen I turned 9 and we visited my aunt in Wisconsin. My mom couldn&#8217;t believe it. I ate. Everything. Auntie M. served spaghetti with marinara sauce (I had never tasted anything so exotic!) and I gobbled up three helpings. I begged for another serving of her wild rice casserole with mushrooms. More broccoli with cheese sauce, please! I even ate the potatoes.<br \/>\nWhen a good cook meets an appreciative eater, table-magic happens. That weekend changed my life.<br \/>\nBut what happened, exactly? How and why did I transform from a picky eater to an avid foodie?<br \/>\n<strong>I&#8217;ve been thinking about this for weeks&#8211;and I can&#8217;t explain it. Can you? Do you have a powerful food experience that changed the way you feel about food?\u00a0<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I love potatoes, which might not surprise because you know me as a lover of food. There are dozens of ways to prepare potatoes&#8211;here&#8217;s one of my recent favorites: Braised, Pan-roasted Potatoes (serves 2, or double or triple it) 3 smallish Red potatoes 1 teaspoon Chicken base to make 2 cups weak broth (will cook &hellip;<\/p>\n<p class=\"read-more\"> <a class=\"\" href=\"https:\/\/tracyrittmueller.com\/2013\/01\/21\/braised-pan-roasted-potatoes\/\"> <span class=\"screen-reader-text\">Not your same old ordinary potato dish<\/span> Read More &raquo;<\/a><\/p>\n","protected":false},"author":2,"featured_media":1470,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":""},"categories":[6],"tags":[184,396,403,848,890],"_links":{"self":[{"href":"https:\/\/tracyrittmueller.com\/wp-json\/wp\/v2\/posts\/1129"}],"collection":[{"href":"https:\/\/tracyrittmueller.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tracyrittmueller.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tracyrittmueller.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/tracyrittmueller.com\/wp-json\/wp\/v2\/comments?post=1129"}],"version-history":[{"count":0,"href":"https:\/\/tracyrittmueller.com\/wp-json\/wp\/v2\/posts\/1129\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tracyrittmueller.com\/wp-json\/wp\/v2\/media\/1470"}],"wp:attachment":[{"href":"https:\/\/tracyrittmueller.com\/wp-json\/wp\/v2\/media?parent=1129"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tracyrittmueller.com\/wp-json\/wp\/v2\/categories?post=1129"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tracyrittmueller.com\/wp-json\/wp\/v2\/tags?post=1129"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}