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Best Tuscan Braised Potatoes (Patate in Umido)
Ingredients
  • ¼ CUP EXTRA-VIRGIN OLIVE OIL, PLUS MORE TO SERVE
  • 2 SMALL RED ONIONS, QUARTERED LENGTHWISE AND THINLY SLICED CROSSWISE
  • 3 MEDIUM GARLIC CLOVES, SMASHED AND PEELED
  • 2 POUNDS RUSSET POTATOES, PEELED AND CUT INTO 1-INCH CHUNKS
  • 1 14½-OUNCE CAN WHOLE PEELED TOMATOES, CRUSHED BY HAND
  • 2½ CUPS LOW-SODIUM CHICKEN BROTH, DIVIDED
  • ½ TEASPOON RED PEPPER FLAKES
  • 8 INCH SPRIG FRESH ROSEMARY
  • KOSHER SALT AND GROUND BLACK PEPPER
  • ½ CUP LIGHTLY PACKED FRESH BASIL LEAVES, ROUGHLY CHOPPED
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