This Friday’s French Fridays with Dorie will be short and sweet. Broth Braised potatoes (page 358) is what I generally do when I boil new potatoes anyway – instead of using plain water, these potatoes are boiled in a broth, enhanced with garlic, lemon zest, bay leaves, rosemary, sage and thyme. A couple of simple additions to an already simple dish that elevate from the ranks of “boring vegetables” to something a little more interesting.
That being said, these potatoes were just ok. Nothing really special. They didn’t really take on much of the flavour of the broth which was a shame. That said, the flavour of the broth itself was fabulous and next time, I might replace the broth with butter and fry them up in all those great flavours to make some tasty home fries 😉
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Simply and elegant, those are the best things in life!
🙂 Thanks Andi!
I agree, the sauce smelled incredible, but really did nothing for the potatoes. I have made
rice with chicken broth and it really adds a lot of flavor. At least we tried the recipe, and
that’s the fun part.
Indeed – that’s the point!
I felt the same way about the potatoes – so much potential with those great smells. I wonder if peeling the potatoes would have allowed the flavor to seep in better. I love the idea of using all the aromatics with butter for home fries.
Ah yes maybe peeling or cutting them might have helped…
Everyone keeps talking about hash browns. Which is the first thing that is making me hungry after not being able to eat for three days…
Your bowl of potatoes is pretty 🙂
Yes we should have all made hash browns!
I love potatoes, and those look so delish!
Thanks, they were ok!
That simple replacement of broth instead of water, makes a huge difference. Very nice 🙂
Well it didn’t actually, sadly!
Yeah, same consensus here! Like your fried potato idea…now those I’d love!
😉 Right!!!!!
We both used baby Yukons (I think), I’d say it was because they were whole, but I did even poke my potatoes (think poke cake), and still meh.
🙁 Aw well, we tried, right?
Aww, so sorry to hear that you didn’t love them. 🙁 They look great though!
Thanks, little potatoes are cute!
What I liked best about this recipe was the day-after results: hashbrowns were yummy and including them in my frittata even better.
Mmmm – hashbrowns!
I’ve not boiled potatoes in broth before… don’t see the need to?
No, no real need – we just always do…
I added butter to the sauce at the end which gave it a nice flavor at the end. You’re right, I thought they would have had more flavor. But, we enjoyed them.
Ah well butter makes everything better!
Couldn’t you save some of the tasty broth, mash the potatoes and add it then??
Oh now THERE’S an idea!
Thanks for your honesty, Mardi. Guess even Dorie is allowed an off day.
…right????
Love the simplicity of potatoes. Fresh from the earth.
I just read your from Australia?? I’ve been thinking of going there or New Zealand to work – but honestly I know very little about the countries (just what I’ve read). How do they compare to TO where you live now?
Hi Jen, Well I have never been to New Zealand and have not lived in Australia since 1994 so I’m not sure in what sense I can help you out? You can use the “contact me” form to get in touch if you like!
Guess I’m going to have to make these again to have hash browns. We really enjoyed the recipe, it was different from how we usually make potatoes and easy! Great for the work week.
Oooh yeah, hash browns!
An interesting idea to cook them in broth
Yes but didn’t add much flavour 🙁
The only way I am cooking these again is if Nana makes another frittata 🙂 Pretty photo !
Agree!