Thursday, January 26, 2012
Broth Braised Potatoes
Time for another French Fridays with Dorie recipe! Our pick this week is Broth Braised Potatoes, the recipe can be found on page 358 of Dorie's book, Around My French Table. I didn't get too many photographs of this recipe since I made them to go with dinner and we ate them up quickly. My favorite is the above photo, taken just after putting the potatoes in the broth and before cooking. You can really see the pretty purple potato color along with the baby Yukon golds and baby red potatoes.
Here is the broth mixture heating up, I pretty much followed the recipe exactly except for using vegetarian vegetable broth instead of chicken broth. The flavor from the lemon peel was a nice surprise, and I was very happy to use some rosemary sprigs from my little potted herb garden.
Here are the potatoes all done and ready to eat, after simmering for a little under fifteen minutes. And below the potatoes are in their serving bowl ready for dinner! I served them with some green beans and chicken (for hubby and kids) -- I had some plain linguine pasta leftover for myself and drizzled some of the braising broth over the noodles and it made such yummy sauce!
The whole family enjoyed these potatoes, they had such a great flavor and the cooking times were right on. I don't cook potatoes a lot, seems like I just never know what to do with them and they are usually just for holidays, but can see making this recipe again for sure. The kids especially liked the purple potatoes and we decided to look up their origins online after dinner, from what I can tell they are native to South America and one site said that the Mayans and Incas used to serve these special purple potatoes to their kings. Not sure how accurate that is, but it was an interesting little food trivia tidbit for the night :)