Braised new potatoes with tomatoes, olives, fennel & saffron
Most people boil or roast their new potatoes or salad spuds, but few consider braising. It's simple; you just need a little flavourful liquid, and an enclosed space to trap the steam and heat. The spuds will draw up the surrounding flavours as they cook, and their starch will thicken the liquid as it reduces, giving it a sauce-like quality. All the flavour stays in the dish. This version has a Mediterranean feel, and can be the base for a full meal if served alongside some chicken, fish, pan-fried halloumi, or pulses.
Cook's notes
You can use the principle of this recipe and give it whatever character you like. Think of it like a stew where the spuds are the star. In early spring, some wine and light stock may be all you need, finished with some peas, sliced asparagus and fresh herbs. You could even try a spiced version with a little coconut milk and stock added to the pan along with some curry paste, finished with plenty of wilted spinach.
Ingredients
- 1 fennel bulb, trimmed & thinly sliced
- 200g tomatoes, roughly chopped
- 60g green olives, roughly sliced
- 2 garlic cloves, finely chopped
- 1 tsp fresh thyme leaves
- 1 bay leaf
- 150ml white wine
- 500g new/salad potatoes, cut into chunky wedges
- pinch of saffron
- small bunch of parsley, chervil or tarragon, finely chopped, to finish
- olive oil
- salt
Method
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Step 1
Warm 2 tablespoons of olive oil in a large, shallow casserole or saucepan. Add the fennel and cook over a medium heat for 8-10 mins until starting to soften and colour.
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Step 2
Add the tomatoes, olives, garlic, thyme, and bay, and cook gently for 5 more minutes.
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Step 3
Add the wine, potatoes, and saffron, and season with salt. Turn up the heat and let the wine bubble for a couple of minutes, until reduced by about half.
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Step 4
Add about 100ml of water to the pan and reduce the heat to a gentle simmer. Pop the lid on and cook gently for 20-25 mins, or until the potatoes are tender. Check them halfway through to make sure they haven’t dried out; add a dash more water if it looks likely. Turn off the heat and leave them for 10 mins to soak up a little more flavour.
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Step 5
Taste and tweak the seasoning to your liking. Finish with some freshly chopped herbs.