Friday, January 27, 2012

Broth-Braised Potatoes

These potatoes  are bursting with flavor.  There is no need for butter, sour cream, cheese, gravy, and any other food items you put on your potatoes.  You start with a chicken broth base, add lemon zest, garlic, olive oil,  rosemary or thyme, add your potatoes and cook.   I used fingerling potatoes in this recipe.They absorbed the flavor of the broth nicely.  In addition to the great taste, the smell is absolutely intoxicating as  they are cooking.

This recipe can be found on page 358, Around My French Table.

1 comment:

  1. So glad you enjoyed these! I loved them too.