Broth-braised potatoes from Around My French Table: More Than 300 Recipes from My Home to Yours (page 358) by Dorie Greenspan

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Accompaniments: Twenty-minute honey-glazed duck breasts; Bistrot Paul Bert pepper steak; Fresh orange pork tenderloin

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on September 29, 2019

    If you are fond of boiled potatoes, you will probably enjoy this recipe. Flavors are very gentle. Recipe specifies a mixture of chicken stock + water for cooking potatoes - I used all chicken stock that was a homemade, very rich "brown" stock made with roasted bones. I would make this in the future if I needed a mild carb to balance out a very richly flavored main dish - otherwise this isn't a dish I'll crave eating again. Very easy to pull together.

  • mharriman on February 27, 2019

    I made these to go with the pepper steak in the same cookbook. I thought the potatoes were boring. Husband really liked them...after going to the fridge and slathering them with canola/butter spread! I used fingerling potatoes, unpeeled. The aroma of fresh rosemary sprigs, bay leaves, and garlic in the broth was lovely, but, unfortunately, didn’t transfer to the potatoes.

  • Zosia on March 12, 2015

    This cooking method added lots of flavour to plain boiled potatoes. I used peeled and quartered Yukon Gold potatoes and I think peeling helped them to absorb more flavour.

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