When I first saw this recipe - Broth-Braised Potatoes in Dorie's book, Around My French Table, I knew it would taste good. And I was happy that the recipe was scheduled for this Friday's FFWD ! I will not miss it for sure. This dish can be eaten alone or as a side for roast or pan-seared meat. The potatoes are cooked in chicken broth infused with garlic, herbs, lemon zest and olive oil. The broth et al bring up the sweetness of the potatoes and add a touch of intrigue to a dependable dish. I used pink skin potatoes and it turned out lovely.
The potatoes are fluffy and they easily absorbed the flavor from the herbs and lemon infused chicken broth . I cooked the chicken broth the night before. I used coriander , carrots ,onions and mixed herbs in sachet bag and boiled together with the chicken breast and two cups of water for almost an hour under slow heat until I get a cup of chicken broth. I didn't know that it is so easy to prepare chicken both until I googled for the recipe :) Dorie's Broth Braised Potatoes asked for chicken broth but she didn't give the recipe for chicken broth- thus I have to google for the recipe :p
Adding lemon zest, basil leaf and rosemary to the chicken broth further enchanced the flavor and taste of this dish. Dorie advises to using small potatoes or cut the potatoes into smaller cubes for they works best for easy absorption of the flavorful broth. Simmer the potatoes in the broth until the potatoes has softened . Once cooked, remove the potatoes and reduce down the broth . You can serve the potatoes as a side dish with pan-seared meat or fish. Or browned them in the oven if you liked. The lemon zest in the broth gave the potatoes a citrus-y taste. Love this dish! I always love Fridays! :)
Enjoy and have a great weekend!
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