Baked Braised Potatoes

Ingredients

• 454 g (1 lb)pork or chicken
• 1.25 ml (¼ tsp)garlic powder
• 1.25 ml (¼ tsp)ground black pepper
• 1.25 ml (¼ tsp)Lawry’s seasoning or Vegeta
• 1.25 ml (¼ tsp)salt
• 30 ml (2 tbsp)oil
• 1 largeonion, finely chopped
• 2 largecarrots, sliced
• 1 clovegarlic, minced
• 15 ml (1 tbsp)plain flour
• 45 ml (3 tbsp)ketchup
• 15 ml (1 tbsp)sour cream
• 15 ml (1 tbsp), if neededoil
• 720 ml (3 cups)water
• 5 ml (1 tsp)salt
• 1.25 ml (¼ tsp)ground black pepper
• ½red pepper
• 1.13 kg (2½ lb; 7–8 medium/large potatoes)potatoes
• 1bay leaf
• Optional, to tastefresh dill
• Optional, to tastecilantro

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F).

2. 2

   Prepare potatoes

   Peel the potatoes and cut each into 3 or 4 large pieces. Cover them with cold water and set aside.

3. 3

   Prepare vegetables

   Cut the red pepper into thick strips, finely chop the onion and slice the carrots. Set the vegetables aside.

4. 4

   Season the meat

   Cut the meat into pieces about 1.3–1.9 cm (½–¾ inch) across and pat it dry. Mix the garlic powder, Lawry’s seasoning or Vegeta, pepper and salt, then season the meat. Cover and refrigerate for at least 1 hour.

5. 5

   Brown the meat

   Heat 30 ml (2 tbsp) oil. When hot, add the meat and sauté for 5–6 minutes, stirring often, until golden.

6. 6

   Fill the casserole

   Transfer the meat to a casserole dish and add the red pepper.

7. 7

   Make the sauce

   In the same frying pan, cook the onion until tender, adding the extra oil if needed. Add the carrots and sauté until tender, then stir in the minced garlic. Mix in the ketchup and sour cream, whisk in the flour, then add the water, salt and pepper. Stir and bring to a gentle boil.

8. 8

   Bake the casserole

   Drain the potatoes and add them to the casserole dish with the bay leaf. Pour the vegetable mixture over everything and stir lightly. Cover with foil and bake for 30 minutes.

9. 9

   Finish baking

   Remove the dish from the oven and mix well. Return it to the oven, uncovered, for another 8–10 minutes, until the potatoes are cooked through.

10. 10

    Add fresh herbs

    Add the fresh herbs before serving, mix and serve hot.

What are baked braised potatoes?

Braised potatoes are cooked slowly with liquid and other ingredients until tender and full of flavour. This casserole-style version pairs potatoes with meat, carrots, onion and red pepper in a lightly thickened sauce.

The recipe is described as a classic Russian-style dish, though its listed cuisine is American. Browning the meat and softening the vegetables before baking builds flavour, while the oven brings everything together in one dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 306 calories, 13g protein, 23g carbs, 17g fat.

The potatoes provide most of the carbohydrates, while the meat contributes protein and the oil supplies much of the fat. Serve a portion with a green salad or another non-starchy vegetable for a more balanced plate.

Choosing the meat

Pork: use pork if you want a richer, fuller flavour alongside the potatoes.

Chicken: chicken gives the casserole a milder taste. The method works with either choice; cut the meat into similarly sized pieces so it browns evenly.

Season and brown

Dry pieces: pat the meat dry before adding the spice mixture, which helps it brown in the hot oil.

Golden colour: cook the meat for 5–6 minutes, stirring often. It does not need to cook through at this stage because it will continue baking with the potatoes.

Build the vegetable sauce

Soft vegetables: cook the onion and carrots until tender before adding the garlic, ketchup and sour cream.

Smooth liquid: whisk in the flour, then stir in the water and seasonings. Bring the mixture only to a gentle boil before pouring it into the casserole.

Cut and check the potatoes

Even chunks: cut each potato into 3 or 4 large pieces, keeping the pieces roughly alike so they finish cooking at a similar time.

Doneness: after the covered 30-minute bake, stir the casserole and test a potato. The extra 8–10 minutes should leave the pieces tender all the way through.

Timing and serving

The meat needs at least 1 hour in the fridge after seasoning, so prepare it in advance of the stated 60-minute cooking time.

Serve the casserole hot with dill or cilantro if you like. A crisp green salad or a simple vegetable side adds freshness alongside the rich, saucy potatoes.

Recipe notes & tips

• Cut the potatoes into similarly sized chunks so they cook at a similar pace.
• Pat the meat dry before seasoning and browning it.
• Stir the flour thoroughly into the vegetable mixture before adding the water.
• Keep the casserole covered during the first 30 minutes of baking.
• Check a potato for tenderness before taking the casserole out of the oven.
• Add dill or cilantro just before serving for a fresh finish.

Variations

• Choose chicken: use chicken instead of pork for a milder-tasting casserole.
• Choose pork: use pork for a richer flavour.
• Switch the seasoning: use Vegeta in place of Lawry’s seasoning.
• Use fresh herbs: finish with dill, cilantro or a mix of both.
• Adjust the pepper: add more red pepper if you would like its flavour to come through more strongly.

Common mistakes to avoid

• Uneven potato pieces: cut them to a similar size so they finish cooking together.
• Wet meat: pat the pieces dry before seasoning to help them brown.
• Crowded browning: brown the meat in batches if it does not fit in the pan without crowding.
• Lumpy sauce: whisk the flour into the vegetable mixture before adding the water.
• Skipping the tenderness check: test a potato before finishing; bake for the stated extra 8–10 minutes until cooked through.
• Leaving out the first cover: cover the casserole with foil for the initial 30-minute bake to retain moisture.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat until steaming hot, adding a splash of water if the sauce has thickened.

Frequently asked questions