FFwD: Broth-Braised Potatoes

Broth-Braised Potatoes

Admittedly, I am not a big eater of potatoes. I think of them more as a vehicle for other things: cheese, sauces, crunchy. I don’t think I have ever boiled potatoes and just eaten them that way.

So, I was a little tentative about this French Fridays with Dorie. Surprisingly, I thought the broth gave these potatoes a lot of flavor. Unfortunately, it was mostly of the bay leaf, which I didn’t really like. If I make these again, I think I will omit that and maybe up the garlic? Yes. More garlic (the answer to every question, ever asked). YES IT IS.

Notes:
1. I halved the recipe, worked fine.
2. I used a mix of potatoes (like I did for the roasted chicken a couple of weeks back)!
3. We had the potatoes with some roasted broccoli and sauteed chicken, which was very good.

Here are my photos and a link to everyone’s Broth-Braised Potatoes.

Broth-Braised Potatoes
Braising liquid, heating up.

Broth-Braised Potatoes
Not a lot going on here. Potatoes in, starting to cook.

Broth-Braised Potatoes
I hit the potatoes with a little more salt and pepper after removing them from the braising liquid.

Broth-Braised Potatoes
With broccoli and chicken. This chicken. Very good!

17 Replies to “FFwD: Broth-Braised Potatoes”

  1. Well, your chicken looks fabulous!! I liked this, particularly as an option for potatoes that doesn’t involve cream or butter! The different types look great too!

  2. Wow..yours looks great with the purple potatoes 🙂 I ate this stand alone for it was already very flavorful and I love the citrus-y aroma ! Have a nice weekend:)

  3. Candy: Thanks! I think I just need to play around with the herbs if I make this again! It is definitely a nice option for potatoes w/o cream or butter, but I think my fave potato recipe will always be roasted in the oven, with salt, pepper, olive oil and garlic! 😉
    Cakelaw: Thank you 🙂
    Elin: Thanks! I agree, the broth aroma was very nice.

  4. Wow…nice photos. Love your pretty and colorful potatoes. I just used what I already had, not as pretty but this recipe has lots of wonderful flavor…we enjoyed this recipe.

  5. Good lord, if potatoes didn’t have all those carbs I think I could eat them every day. Your purple potatoes look very pretty, I may have to pick some up next time I’m at the market.

  6. I’m still on the fence about this recipe. I also love roasted potatoes. It’s no contest, I’d rather eat a roasted potato with the crisped up exterior than a boiled one, no matter how great the stock smells.

  7. I usually think of potatoes as a vehicle for delivering butter, cream, sour cream, some yummy fat (cheese!) so I enjoyed the flavor in these potatoes without the fat! I doubled the garlic and used sage; next time I’ll try rosemary!

  8. I agree. More garlic is always the answer. These were simple, but pretty tasty, especially for the effort. I like your colorful assortment.

  9. Sorry to hear that you didn’t love these. I left out the bay leaf, used a TON of garlic and thyme, and ended up being really surprised at how much I liked them. How fun are those mixed potatoes?! I can’t get enough!

  10. Love that you used multi-colored potatoes. Haven’t had the courage to buy those purple potatoes yet. Everyone’s pictures make them look so good I may have to try them. We weren’t crazy about our fingerling potatoes but I did like that they were probably lower in calories than many of the ways we like them.

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