These braised potatoes taste just like I remember them from childhood; really good! There's a fun ingredient in here; diced pimiento peppers. Easy to make!

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These braised potatoes taste just like I remember them from childhood; really good! This dish is common in most Russian and Ukrainian households. There’s a fun ingredient in here; diced pimiento peppers; something I’ve never worked with before (except for plucking them out of those yummy little green olives).

One of my readers, Yelena of California, graciously shared this recipe for braised potatoes with me. It was some time ago and I printed it and then it got buried in a folder. I make a lot of folders. It makes me feel organized, but things get lost anyway. I was so excited to find this recipe that I bought all the ingredients and made it the next day. It was so tasty. Thank you so much Yelena!

Ingredients for Braised Potatoes:

The Potatoes:

5 cups russet potatoes (about 4 medium/large potatoes)
1/2 tsp salt + 1/8 tsp pepper for potatoes
1/2 tsp Mrs Dash or your favorite seasoning such as Vegeta, (optional)
2 Tbsp dill, fresh or frozen (optional)

The onion/carrot mix:

1 medium onion, finely chopped
2 medium carrots, grated
1.5 Tbsp canola oil

The Meat:

1 lb pork (any kind; I used boneless pork sirloin chops)
2 large garlic cloves, pressed
1/2 tsp salt + 1/8 tsp pepper
1.5 Tbsp canola oil

The Rest:

3 Tbsp tomato sauce or 1 Tbsp tomato paste
2 oz jar diced pimiento peppers, drained
2 1/2 cups water

Braised Potatoes

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How to Make Braised Potatoes:

1. Cut meat into bite size pieces (about 1/2″ thick pieces). Season with 2 pressed garlic cloves, 1/2 tsp salt and 1/8 tsp pepper. Stir, cover with plastic wrap, and marinate in the fridge for 30 minutes

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2. When the meat is almost done marinating, heat a large non-stick skillet over medium/high heat; once the skillet is hot, add 1 1/2 Tbsp canola oil. Add grated carrots and chopped onion and saute until golden (5-7 min).

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3. Cut potatoes into large chunks (for small potatoes; cut in 1/2 or quarters, for larger potatoes cut into 1/6 th’s) Sprinkle potatoes with 1/2 tsp salt and 1/8 tsp pepper, 2 Tbsp dill (fresh or frozen) and 1/2 tsp Mrs Dash.

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4. Heat a dutch oven or a soup pot over medium/high heat. Add 1 1/2 Tbsp canola oil. Note: starting with a hot pan helps to sear the meat so it doesn’t juice out and become dry. Saute your marinated meat until almost fully cooked, stirring frequently (5 minutes). Stir in 3 Tbsp tomato sauce (or 1 Tbsp tomato paste) and stir to combine. Add sautéed carrots/onions, drained pimiento peppers and seasoned potatoes. Pour in 2 1/2 cups water. Stir lightly to combine and top with a bay leaf. cover and cook over medium heat 30-35 minutes (mine took 35 min) or until potatoes are tender when pierced with a fork.

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It’s a very hearty one-pot meal and I hope you love it! 

Natasha's Kitchen Cookbook

Braised Potatoes with Pork

4.97 from 28 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes

Ingredients 

Servings: 6

The Potatoes:

  • 5 cups russet potatoes, about 4 medium/large potatoes
  • 1/2 tsp salt + 1/8 tsp pepper for potatoes
  • 1/2 tsp Mrs Dash or your favorite seasoning such as Vegeta, (optional)
  • 2 Tbsp dill, fresh or frozen (optional)

The onion/carrot mix:

  • 1 medium onion, finely chopped
  • 2 medium carrots, grated
  • 1.5 tbsp canola oil

The Meat:

  • 1 lb pork, any kind; I used boneless pork sirloin chops
  • 2 large garlic cloves, pressed
  • 1/2 tsp salt + 1/8 tsp pepper
  • 1.5 Tbsp canola oil

The Rest:

  • 3 tbsp tomato sauce or 1 Tbsp tomato paste
  • 2 oz jar diced pimiento peppers, drained
  • 2 1/2 cups water

Instructions

  • Cut meat into bite size pieces (about 1/2" thick pieces). Season with 2 pressed garlic cloves, 1/2 tsp salt and 1/8 tsp pepper. Stir, cover with plastic wrap, and refrigerate 30 min.
  • When the meat is almost done marinating, heat a large non-stick skillet over medium/high heat; once the skillet is hot, add 1 1/2 Tbsp canola oil, grated carrots and chopped onion and saute until golden (5-7 min).
  • Cut potatoes into large chunks (for small potatoes; cut in 1/2 or quarters, for larger potatoes cut into 1/6 th's) Sprinkle potatoes with 1/2 tsp salt and 1/8 tsp pepper, 2 Tbsp dill (fresh or frozen) and 1/2 tsp Mrs Dash.
  • Heat a dutch oven or a soup pot over medium/high heat. Add 1 1/2 Tbsp canola oil. Note: preheating the pan helps to sear the meat so it doesn't lose it's juices. Saute your marinated meat until almost fully cooked, stirring frequently (5 min). Stir in 3 Tbsp tomato sauce (or 1 tbsp tomato paste) and stir to combine. Add sautéed carrots/onions, drained pimiento peppers and seasoned potatoes. Pour in 2 1/2 cups water. Stir lightly to combine and top with a bay leaf. cover and cook over medium heat 30-35 minutes (mine took 35 min) or until potatoes are tender when pierced with a fork.
Course: Main Course
Cuisine: American
Keyword: Braised Potatoes with Pork
Skill Level: Medium
Cost to Make: $

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Irene
    January 22, 2024

    Hi, would I be able to substitute with yellow potatoes instead of russet?

    Reply

    • NatashasKitchen.com
      January 22, 2024

      Hi Irene! The texture is a bit different but they will work. One of my readers reported good results using yellow potatoes.

      Reply

  • Lydia Jones
    June 23, 2022

    I made this for dinner for my husband and myself last evening as I had a pound and a half of pork sirloin I needed to use up, and it was really delicious. Hubby has to eat low carb so I swapped out the potatoes for turnips and radishes and was shocked by how much we loved those veggies braised. I would recommend trying this way to anyone watching their carbs. I also braised in broth instead of water. Divine. Thanks Natasha!

    Reply

    • Natashas Kitchen
      June 23, 2022

      I’m so glad it was a hit with you both, Lydia! That’s so great!

      Reply

  • Ninja
    January 23, 2022

    Yummmmmm!!! Just made this recipe and my house smells like a restaurant…. I substitute the tomato sauce with marinara sauce I already had and 1 1/2 pound of beef. I cooked it for about 20 min and used about 4 cups of Yukon potatoes, and added more water, around 3 cups because I like mine with more liquid.. turned out delish!!!! Spasiba!!! Love how convenient your website and recipes are, I don’t have to call my mum every time.

    Reply

    • Natasha's Kitchen
      January 24, 2022

      Sounds perfect and I’m happy to know that you loved the recipe!

      Reply

  • Jessica
    June 24, 2020

    Hi Natasha! Can I add mushrooms to this dish? If so, when would I add them? Thank you!

    Reply

    • Natashas Kitchen
      June 24, 2020

      Hi Jessica, I haven’t tested that with this recipe but I bet that could work! If you experiment please let m know how you like that.

      Reply

  • stina
    February 3, 2020

    So simple and delicious! Tastes even better the next day!

    Reply

    • Natashas Kitchen
      February 3, 2020

      I’m so glad you enjoyed it!

      Reply

  • Irene
    December 4, 2019

    Wonderful dish! Just tweaked a bit to my mom’s recipe, added less water, and upped cooking time and it was just like childhood.

    Reply

    • Natashas Kitchen
      December 5, 2019

      That’s so great Irene!! Thank you for that great review!

      Reply

  • Yelena shcherbina
    July 26, 2019

    Even though I share the recipe with you I still go back on to your site every time I make the dish lol. The convenience of it cannot be replaced when everything is step-by-step. Can’t get enough of Natasha’s kitchen 💙 if you substitute the pork for lamb it’s really good too.

    Reply

    • Natashas Kitchen
      July 27, 2019

      Awww that’s the best! Thank you so much for sharing that with me, Yelena. I’m all smiles!

      Reply

  • Olga
    September 29, 2018

    Thank you for the recipe!! My kids and husband really liked it!

    Reply

    • Natashas Kitchen
      October 1, 2018

      You’re so welcome! I’m happy to hear you all enjoyed it!

      Reply

  • Alla Petkov
    August 15, 2018

    I made this last night and my fiance loved it! I used beef instead of pork as that is all I had on hand and a bell pepper instead of the pimiento peppers since I could not find them at my grocery store. Great recipe! Thank you for all of your hard work.

    Reply

    • Natashas Kitchen
      August 15, 2018

      You are so nice! Thank you Alla! We love that we are able to share our recipes with you all for this exact reason. Thank you for the wonderful review!

      Reply

  • Olga
    January 15, 2018

    I have made these twice now and they are they bomb!!! I substituted beef for the pork because we’re not pork people. Very very goid!

    Reply

    • Natasha's Kitchen
      January 15, 2018

      I’m glad to hear the recipe was a success! Thanks for sharing your great review with other readers!

      Reply

  • Kristina
    January 8, 2018

    Hi Natasha! Can I use extra light olive oil “delicate taste” instead of canola oil?

    Reply

    • Natasha
      natashaskitchen
      January 8, 2018

      Hi Kristina, extra light olive oil should work fine. Thank you for trying our recipes 😬

      Reply

  • Irina W
    September 29, 2017

    Wonderful dish!

    Reply

    • Natasha's Kitchen
      September 29, 2017

      I’m glad you love it Irina!

      Reply

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