Braised potatoes

When we want to give a touch of lightness to meals for adults and children alike, in addition to lean but substantial meat - such as a seasoned steak or some boiled meat - we could also consider something inviting and delicious involving vegetables. For example, how about a lovely dish of braised potatoes with lots of tomato sauce, perhaps to accompany some meat, bearing in mind that it must be appealing to adults as much as to children? An undeniable advantage of this recipe is that it is simple and relatively fast: in just over twenty minutes, in fact, the braised potatoes will be ready for the dining table, earning yourself once again the appreciation of your family and guests!


  • potatoes 500 grams
  • tomato passata 400 millilitres
  • rosemary A sprig of rosemary
  • extra virgin olive oil Half a glass of olive oil
  • meat stock A quarter of a glass of meat stock
  • sage A few sage leaves
  • salt
  • pepper
  • garlic 1 clove
30 minutes Total time
20 minutes Active time
Serves 3 persons
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Wash and peel the potatoes, cut them into large pieces and place in a large pan. Add the tomato passata, garlic, sage, rosemary, oil and stock. Bring to a gentle simmer and cook, stirring from time to time so that the potatoes don’t stick. After about twenty minutes, the potatoes should be ready: check by piercing with a fork, adjust salt and pepper and serve.

The secret to a really wonderful braised potatoes, perfect as an accompaniment to a meat dish, is to let it rest for a few minutes immediately after cooking.
Our recipe today takes us to one of the regions of Italy most blessed with culinary delights: braised potatoes come from Tuscany.

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