* 1/4 cup Olive Oil * 2 Large Shallots thinly sliced * 4 Garlic Cloves chopped * 2 lb Yukon Gold Potatoes peeled, cut into 1-inch chunks * 14 oz Crushed Tomatoes or Passata * 2.5 cups Chicken Broth * 1/2 tsp Red Pepper Flakes * Kosher Salt + Black Pepper * 1/2 cup Basil Leaves chopped
**Instructions**
​
1. In a Dutch Oven or large pot over medium heat, combine the oil, shallots and garlic. 2. Cook, stirring until the shallots begin to brown, 8-10 minutes. Add the potatoes and stir to coat with the oil. Cook, stirring until the potato starch that coats the bottom of the pot starts to brown, about 5 minutes. 3. Stir in the tomatoes, 1 cup of chicken broth, pepper flakes and salt. Bring to a simmer over medium-high heat, then distribute the potatoes in an even layer. Cook, occasionally scraping along the bottom of the pot with a spatula and gently fold the mixture, for 10 minutes, adjust the heat to maintain a simmer. 4. Add 1/2 cup of the remaining broth and cook, stirring for another 10 minutes. Add the remaining 1 cup of broth in 2 additions in the same way, cooking for only 5 minutes after the final addition and stirring gently so the potatoes don’t break up. Cover the pot, remove from the heat and let stand for 5 minutes. 5. Stir in half the basil, then taste and season with salt and black pepper. Transfer the potatoes to a bowl and sprinkle with remaining basil.
2 Comments
You can make the recipe [HERE](https://dobbernationloves.com/food-drink/patate-in-umido-tuscan-potatoes-recipe/).
**Ingredients**
​
* 1/4 cup Olive Oil
* 2 Large Shallots thinly sliced
* 4 Garlic Cloves chopped
* 2 lb Yukon Gold Potatoes peeled, cut into 1-inch chunks
* 14 oz Crushed Tomatoes or Passata
* 2.5 cups Chicken Broth
* 1/2 tsp Red Pepper Flakes
* Kosher Salt + Black Pepper
* 1/2 cup Basil Leaves chopped
**Instructions**
​
1. In a Dutch Oven or large pot over medium heat, combine the oil, shallots and garlic.
2. Cook, stirring until the shallots begin to brown, 8-10 minutes. Add the potatoes and stir to coat with the oil. Cook, stirring until the potato starch that coats the bottom of the pot starts to brown, about 5 minutes.
3. Stir in the tomatoes, 1 cup of chicken broth, pepper flakes and salt. Bring to a simmer over medium-high heat, then distribute the potatoes in an even layer. Cook, occasionally scraping along the bottom of the pot with a spatula and gently fold the mixture, for 10 minutes, adjust the heat to maintain a simmer.
4. Add 1/2 cup of the remaining broth and cook, stirring for another 10 minutes. Add the remaining 1 cup of broth in 2 additions in the same way, cooking for only 5 minutes after the final addition and stirring gently so the potatoes don’t break up. Cover the pot, remove from the heat and let stand for 5 minutes.
5. Stir in half the basil, then taste and season with salt and black pepper. Transfer the potatoes to a bowl and sprinkle with remaining basil.
Oh this sounds marvelous!!