This post may contain affiliate links. Read my disclosure policy. These braised potatoes taste just like I remember them from childhood; really good! This dish is common in most Russian and Ukrainian households. There’s a fun ingredient in here; diced pimiento peppers; something I’ve never worked with before (except for plucking them out of those yummy little green olives). One of my readers, Yelena of California, graciously shared this recipe for braised potatoes with me. It was some time ago and I printed it and then it got buried in a folder. I make a lot of folders. It makes me feel organized, but things get lost anyway. I was so excited to find this recipe that I bought all the ingredients and made it the next day. It was so tasty. Thank you so much Yelena!
Ingredients for Braised Potatoes:
The Potatoes:
5 cups russet potatoes (about 4 medium/large potatoes) 1/2 tsp salt + 1/8 tsp pepper for potatoes 1/2 tsp Mrs Dash or your favorite seasoning such as Vegeta, (optional) 2 Tbsp dill, fresh or frozen (optional)
The onion/carrot mix:
1 medium onion, finely chopped 2 medium carrots, grated 1.5 Tbsp canola oil
The Meat:
1 lb pork (any kind; I used boneless pork sirloin chops) 2 large garlic cloves, pressed 1/2 tsp salt + 1/8 tsp pepper 1.5 Tbsp canola oil
The Rest:
3 Tbsp tomato sauce or 1 Tbsp tomato paste 2 oz jar diced pimiento peppers, drained 2 1/2 cups water
How to Make Braised Potatoes:
Cut meat into bite size pieces (about 1/2″ thick pieces). Season with 2 pressed garlic cloves, 1/2 tsp salt and 1/8 tsp pepper. Stir, cover with plastic wrap, and marinate in the fridge for 30 minutes
When the meat is almost done marinating, heat a large non-stick skillet over medium/high heat; once the skillet is hot, add 1 1/2 Tbsp canola oil. Add grated carrots and chopped onion and saute until golden (5-7 min).
Cut potatoes into large chunks (for small potatoes; cut in 1/2 or quarters, for larger potatoes cut into 1/6 th’s) Sprinkle potatoes with 1/2 tsp salt and 1/8 tsp pepper, 2 Tbsp dill (fresh or frozen) and 1/2 tsp Mrs Dash.
Heat a dutch oven or a soup pot over medium/high heat. Add 1 1/2 Tbsp canola oil. Note: starting with a hot pan helps to sear the meat so it doesn’t juice out and become dry. Saute your marinated meat until almost fully cooked, stirring frequently (5 minutes). Stir in 3 Tbsp tomato sauce (or 1 Tbsp tomato paste) and stir to combine. Add sautéed carrots/onions, drained pimiento peppers and seasoned potatoes. Pour in 2 1/2 cups water. Stir lightly to combine and top with a bay leaf. cover and cook over medium heat 30-35 minutes (mine took 35 min) or until potatoes are tender when pierced with a fork.
It’s a very hearty one-pot meal and I hope you love it!
