French Fridays with Dorie: Broth-Braised Potatoes
This week’s French Fridays with Dorie recipe is, in Dorie Greenspan’s own words, an intriguing twist on a dependable dish. The dish? Broth-Braised Potatoes, in other words, a twist on boiled potatoes.
First, broth is simmered with some flavor boosters: lemon zest, garlic, bay leaf and a few sprigs of thyme. I used some homemade turkey broth from the freezer, and, miraculously, sprigs of thyme I found in my herb garden, sheltered under some leaves. (The rosemary was finally killed by cold weather.) The potatoes were added to the pot, and simmered until tender, about 20 minutes for me.
I had half a dozen small, but not baby, red potatoes, so I made half a recipe. To emulate the look of fingerling potatoes, I cut the potatoes into quarters lengthwise before cooking them. Then, because the liquid didn’t cover all the potatoes, I wasn’t sure that I should have halved the broth after all. However, the recipe is called braised, not boiled potatoes, and at all worked out in the end.
Simple in execution, surprisingly interesting in flavor, I can see these potatoes taking a place in the “simple side dish” repertoire at my house as an alternative to steamed potatoes drizzled with olive oil.
To see what the other FFwD bloggers did with their potatoes, check out their links here. The recipe can be found in Dorie Greenspan’s book Around My French Table.
Happy French Friday!
Posted on 27 January 2012, in French Fridays with Dorie and tagged French Fridays with Dorie, potatoes. Bookmark the permalink. 24 Comments.
I made a full recipe and my potatoes were not completely covered either. I worried about this a little at first, wondering if I had accidentally missed something, but as you said, the potatoes should braise and not boil so I think that I did everything right. They tasted good in the end so I guess that’s what is important.
I’ve been trying to figure out why I didn’t enjoy these potatoes as much as everyone else, and I think it comes down to this: I don’t like boiled potatoes too much. I’m a roaster, I guess! That said, I like your red potato wedges and a glad you enjoyed them.
I also enjoyed these potatoes. I’m glad to see I’m not the only one who didn’t use fingerlings. Great post!
I didn’t use fingerlings either. In fact, I used a baking potato and a few yukon golds, just what I had on hand as I’m trying to use more from my pantry and shop less for specialty ingredients. I think that’s very French actually:) We enjoyed these! I’m glad you did too.
I used baby reds as well (although, I only halved mine) and thought they worked out well. It was a nice variation on an old stand by.
Dorie’s very clever with the simple techniques that add flavor to ordinary dishes. If I were a boiled potato kind of girl, I’d prepare them like this all the time.
What a happy discovery that must have been finding fresh thyme still in your garden! They must have added so much flavor to your potatoes. My thyme is thriving, barely, with the freezing overnight temperatures we have had. I made the fennel instead of the potatoes, but I will be trying this recipe with the potatoes soon. Have a wonderful weekend!
I liked that slightly herbal flavor in the potatoes and will make them again too.
You must really have some cold weather to kill off the rosemary!
Would you do anything differently if you planned to mash the potatoes after? (Seasoning wise)
I don’t think so. I liked the seasonings as is
I loved these potatoes. They were simple and delicious. I have to say, they were even better the next day fried up as hash browns!
I think this is a good way to add simple, subtle flavors to bland potatoes. I would like to try them in a potato salad and other dishes. I’m guessing their good flavors would make them a more tasty addition to other dishes. I did enjoy my leftovers fried–had a nice flavor.
We loved this in our house, and the simplicity to prepare was a real benefit. Makes weeknight cooking so much easier! Have a great weekend!
Looks delicious! I love the lemon peel on top! :)
Betsy, I actually used larger Yukon Golds and cut them in 4 pieces. I added more chicken broth and think I will even use less or no water the next time I try this. I just want more flavor infused into my potatoes. But, whatever, you really cannot go wrong with this.
I think slicing may have allowed the broth to infuse better…I may just have to try these one more time :)
I agree – simple but tasty and definitely would make again.
I really liked these, too, Betsy. I think Lemon Curd is the perfect thing to make with your extra egg yolks. I love Dorie’s Sweet Tart dough – it’s so easy to make & easy to shape – and, it calls for an egg yolk!
Have a great weekend!
Wow, your thyme is still surviving? I’m amazed. I’m glad you like this side dish. I think it’s most interesting when it comes to the “second life” as we are free to turn them to hashbrown and salads…. :)
I agree with you that this makes a great side dish on a week night.
Isn’t it interesting how some herbs make it through the winter and others died, a while back. My oregano is thriving but nothing else is.
nice work & I think we’re all looking forward to warmer weather & fresh herb gardens!! :)
I bet they were great with the homemade turkey broth! I agree that these will be in the Oh My Gosh, I forgot a side dish easy category!
I never got to make these this week. I am looking forward to them in the future. Looks like a delicious, quick potato dish! I still have some fresh herbs left in my garden, too! I wonder if they’ll make it into the spring.
Glad you liked them too! It’s nice when something so simple is so good.