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.
