This week’s French Fridays with Dorie recipe is not very exciting, but it is one that I will be making often.
To make Broth-Braised Potatoes, chicken broth is first infused with the flavors of olive oil, garlic, lemon zest, bay leaf, fresh thyme, and salt and pepper. Then the potatoes are cooked in the aromatic broth until tender. If you wish to serve some of the cooking liquid with the potatoes (I did), remove the potatoes and simmer the broth for a few minutes to concentrate the flavors.
The end result is tender, flavorful potatoes that taste richer than they are. My husband’s comment about these potatoes is that they “are just boiled potatoes”. That they are, but they are much more flavorful, and don’t require butter to make them taste so good!