Admittedly, I am not a big eater of potatoes. I think of them more as a vehicle for other things: cheese, sauces, crunchy. I don’t think I have ever boiled potatoes and just eaten them that way.
So, I was a little tentative about this French Fridays with Dorie. Surprisingly, I thought the broth gave these potatoes a lot of flavor. Unfortunately, it was mostly of the bay leaf, which I didn’t really like. If I make these again, I think I will omit that and maybe up the garlic? Yes. More garlic (the answer to every question, ever asked). YES IT IS.
Notes:
1. I halved the recipe, worked fine.
2. I used a mix of potatoes (like I did for the roasted chicken a couple of weeks back)!
3. We had the potatoes with some roasted broccoli and sauteed chicken, which was very good.
Here are my photos and a link to everyone’s Broth-Braised Potatoes.
Braising liquid, heating up.
Not a lot going on here. Potatoes in, starting to cook.
I hit the potatoes with a little more salt and pepper after removing them from the braising liquid.
With broccoli and chicken. This chicken. Very good!
Well, your chicken looks fabulous!! I liked this, particularly as an option for potatoes that doesn’t involve cream or butter! The different types look great too!
I love the mixed potatoes – especially the cool purple ones.
Wow..yours looks great with the purple potatoes
I ate this stand alone for it was already very flavorful and I love the citrus-y aroma ! Have a nice weekend:)
Candy: Thanks! I think I just need to play around with the herbs if I make this again! It is definitely a nice option for potatoes w/o cream or butter, but I think my fave potato recipe will always be roasted in the oven, with salt, pepper, olive oil and garlic!
Cakelaw: Thank you
Elin: Thanks! I agree, the broth aroma was very nice.
Wow…nice photos. Love your pretty and colorful potatoes. I just used what I already had, not as pretty but this recipe has lots of wonderful flavor…we enjoyed this recipe.
Good lord, if potatoes didn’t have all those carbs I think I could eat them every day. Your purple potatoes look very pretty, I may have to pick some up next time I’m at the market.
Very nice. I don’t normally cook potatoes either, but this was a nice variation.
Like the purple ones!
I’m still on the fence about this recipe. I also love roasted potatoes. It’s no contest, I’d rather eat a roasted potato with the crisped up exterior than a boiled one, no matter how great the stock smells.
I usually think of potatoes as a vehicle for delivering butter, cream, sour cream, some yummy fat (cheese!) so I enjoyed the flavor in these potatoes without the fat! I doubled the garlic and used sage; next time I’ll try rosemary!
I’m with you on the roasting! Boiled potatoes are kind of meh, but they are better with broth and herbs. LOL, Lola!
Ha! Yes–more garlic IS the answer to all cooking quandaries.
Great meal! We usually mash or bake our potatoes, occassionally roast, so we enjoyed the change in potato style. They are terrific vessels to deliver all those fatty foods we try to elminate!
I agree. More garlic is always the answer. These were simple, but pretty tasty, especially for the effort. I like your colorful assortment.
Love the way the mixed potatos turned out. Very good idea! Did you like any potatoes any better than any others?
Sorry to hear that you didn’t love these. I left out the bay leaf, used a TON of garlic and thyme, and ended up being really surprised at how much I liked them. How fun are those mixed potatoes?! I can’t get enough!
LOL how I love “crunchy” is a thing too! I like the multicolour potatoes. Hopefully I’ll get some from the CSA soon!
Love that you used multi-colored potatoes. Haven’t had the courage to buy those purple potatoes yet. Everyone’s pictures make them look so good I may have to try them. We weren’t crazy about our fingerling potatoes but I did like that they were probably lower in calories than many of the ways we like them.