Tuscan Braised Potatoes (Patate in Umido)
- Makes4 servings
- Cook Time1 hour
This hearty vegetable stew is based on a recipe in “Autentico” by Rolando Beramendi. The potatoes are cooked using a technique that's often employed with risotto: the liquid is incorporated in multiple additions. This concentrates flavors while using the potatoes' natural starch to create a sauce that clings lightly to the chunks. We liked the flavor backbone of chicken broth, but you could make this dish vegetarian by substituting vegetable broth. Patate in umido is an excellent accompaniment to roasted chicken, pork or seafood.
Don't use a narrow pot; the wide diameter of a Dutch oven allows for more rapid evaporation of liquid. Also, don't use lower-starch potatoes, such as red, white or Yukon Gold potatoes. Russets are the best choice, as their starchiness gives them a light, tender texture when cooked and lends the sauce a velvety quality.
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