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)
2 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)