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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
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
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).
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.
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.
It’s a very hearty one-pot meal and I hope you love it!
Braised Potatoes with Pork
Ingredients
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.
Talk about bomb!! I didn’t have any of the pimiento peppers so I used regular red bell peppers and sauted them with the carrots and the onions and it turned out perfect!! Thank you so much Natasha for all your hard work and keeping the Ukraine/Russian recipes around for this generation of house wives 🙂
Thank you for your sweet comment Rosemary, you made me smile :).
Hi Natasha! I tried this dish and my entire family loved it! It tastes amazing. I’m completely addicted to your blog. I’ve looked at almost every recipe and can’t wait to try out the artisan bread next! Thank you so much for sharing…
Cheers from Singapore
Wow all the way from Singapore!! That’s amazing! Thank you Yoke 🙂
Made this recipe with pork, loved it! Made it again but was out of pork so used chicken breast and it was delicious! plus my little kids could chew through the chicken unlike pork/beef. Will be making it again, Thank you 🙂
I bet this would be really good with chicken breast or chicken tenders. I’ll have to give it a whirl!
Natasha,
Do you think pork loin would work in this dish?
Yep 🙂
Hi Natasha! I was shocked to find out what tomato sauce and paste in addition to marinated peppers can do with this “tushona kartoshka”. This recipe is a keeper! I been using Yukon gold potatoes for everything, but decided to use russet potatoes for this particular recipe and was surpised to see the difference. I loved it!
Galina
Great, thank you for such a sweet comment, I’m glad you like the recipe :).
Your blog has fast become one of my favorites. I made this last night using a 1 lb piece of pork loin and some small Yukon Gold potatoes. Excellent. Perfect for the wintry weather we are having now.
Thank you Dan, I love getting comments like this :).
hey,Natasha i was wondering if you have recipes for kareskaya markovka , lasagna with some white sauce (instead of red), and also plov. If you do can you please post it. Thanks:)
I have similar recipe to kareskaya markovka here, in the original recipe you don’t add onions in the mix, but we like it with the onions. I don’t have official plov recipe but I would recommend this recipe on the Facebook.
Hi Lucy. There is a blog that has recipes for Korean Carrot salad and lasagna with white sauce instead of red. I tried them both and loved it. The website is: Sofiesbestrecipes.com
I really like your recipe…. It is very delicious…:)
Thank you Yevdokia, we ate ours very fast :).
Just made this (with beef and no peppers.)
So so good!! Very homey and comforting meal. Also very flavorful. I really like this version of the recipe. Thank you!
Looks like you are on the cooking spree :). I’m glad you like the recipe. I will try beef next time.
So delish, just made it … but didnt wait til it cools down a bit, kinda burnt my tongue. .. 🙂 but was worth it , thanx for great step by step pics, very helpful. And thanx to yelena for sharing it wit u, shes my sister in law 🙂 . Shes a great cook.
You are welcome Tonya. This recipe is a keeper for sure :).
O. MY. GOODNESS.!! Natasha, these are sooo delicious!! Just finished making these a lil while ago, and they turned out GREAT!! 😀 ..I did not have any pimiento peppers on hand unfortunately, so I had to omit those but he potatoes are still so yummy! Next time I’ll try making them with the peppers for even better flavor! Thanx again for sharing your great recipes, Natasha!! 🙂
Oh sweet! So glad you liked them 😉
Hi Natasha,
My mom used to make tyshenaya kartoshka ALL the time:) Anyway, I tried making it in the crock pot not long ago, and it came out really really good.
Crock pot should work great as well. We finished out leftovers last night, yummy!
For how long would you cook it in the crock pot?
See step 4: “cover and cook over medium heat 30-35 minutes (mine took 35 min) or until potatoes are tender when pierced with a fork.”
Thank you, Natasha! I just wasn’t sure if it would take longer.
* Many others – people who moved to FL from other states and Canada.
Yep, food prices aren’t cheap around here and I heard it from many others too – people from out of state and Canada… I always try to keep an eye on good deals! The recipe is beautiful though, definitely something we all grew up eating! It also comes out delicious with chicken. Thank you for sharing.
I totally love this dish. I make it a lot in my home with beef mostly though. I just have a question about the price estimate, Natasha. It is absolutely impossible to make this dish for 6-8 UDS here in FL. I mean, the vegetables alone will be around 6-7 USD, plus meat. It is just unrealistic and I believe that not only for FL. I’m speaking as a person who usually goes to the store to buy everything. Just wondering…
Maybe we just have cheaper food in Idaho? 1 lb Meat: $2, Potatoes: $1-2, Seasonings: $1, Pimientos: $1, Tomatoe Sauce: $1, 2 carrots and 1 med onion: $1-$2, so I guess it’s really more like $6-9 for me. That’s a huge bummer that even root veggies are so spendy in Florida 🙁
O wow, things really ARE cheaper in Idaho, looks like!
Could I use beef instead of pork? If yes what would be good. My husband doesn’t like pork
Hi Masha; yes beef would be a good substitute; just make sure to saute/sear it over high heat so it doesn’t juice out and get dry.
What would be a good kind to use?
what kind of beef would you recommend to use?
Thin strips of any of the leaner meats should work; maybe sirloin?
Looks amazing. I am sure it tastes just as good!
Thank you Oksana :).
Mmmm…Comfort food….One of our favorites…
Thank you Inessa, I agree with every word you said :).
Oh old good friends potatoes, carrots and onions. The more I cook my mom’s food, the more of them I use. 🙂 Never made this dish or worked with pimiento peppers. Are they very spicy?
Peppers are not spicy at all, but they do add a very nice flavor. Same here, mom’s recipes never get old :).
Another great dish by Natasha! A well-loved Russian classic. We grew up eating this on a regular basis:). This is actually on my menu for this week.
I love reheating it in a skillet and sprinkling in a bit of cheese.
Thank you Olga :), we are having leftovers today, and I will sprinkle some cheese on top.