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Broth Braised Potatoes~

Home » Side Dish Recipes » Broth Braised Potatoes~

Fingerling and new potatoes are quite common on our menu.  Roasted, sauteed or grilled…but never boiled in broth till today. Dorie’s recipe instructed us to make a flavorful cooking liquid by combining chicken broth, lemon zest, bay, garlic and thyme (or sage or rosemary). Simmered for a few minutes to infuse the broth with the seasonings, the potatoes were then added and cooked till just tender. The potatoes were removed and the broth reduced…to be served over the spuds.  Easy as can be…and well received by my potato loving gang, but, honestly, they weren’t special enough to be repeated.

Recipe can be seen here.

Today is a rare double post day…the Daring Bakers’ Challenge landed on a French Friday!  So be sure to check out my earlier post…Caramel Apple Scones.

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73 comments on “Broth Braised Potatoes~”

  1. So simple, but the potato is so hearty and lovely!

  2. I love your scones version as well as this simple yet wonderful braised potatoes.

  3. Being Irish, Lizzy, obviously I adore potatoes. I thinking of asking you to adopt me into your family – I cannot believe how well you eat. I can hardly keep up with delicious recipe after delicious recipe. Pre-lunchtime is a bad time to read your blog as I always end up starving! Have a great weekend.

  4. So jealous you were able to get some fingerling potatoes! They look delicious!

  5. Like I always share, potatoes cooked any which way, we at home will jump high up. Very nice and the potatoes looks so fresh. Thats herbs inside sure must have oozed out a wonderful fragrant.

  6. Yup, easy as can be but nothing special. I nearly didn’t post these but will do later today!

  7. Drooooooooooooooooool! This is a great idea, I want to try it 🙂

  8. I wish we had colorful fingerling potatoes here, actually come to think of it, I don’t know that we even have fingerling potatoes here…

  9. You are amazing. I LOVE this idea, and it gives me another way to cook potatoes. LOVE 🙂

  10. Oh .. glorious potatoes …

  11. Yeah, I’m right up there with ya on the ole boiled potato. The recipe is certainly an uppage of flavor, but I do prefer roasting or pan frying. 🙂 Congrats on the top 9 – you rock the party!

  12. That Dorie – she’s the best. I love the idea of reducing the stock to make a sauce. Delish!!

    🙂
    ButterYum

  13. Too bad they weren’t anything special. Although I guess when you’re looking for a simple potato you might remember these.

  14. Sorry about them not being so special, but at least you attempted it and it was edible. However, I know if potatoes are common in your house, you have already landed on your own tasty favorite! Busy day for you with both baking groups landing on the same day!

  15. Our palates must be similar – I also thought these were on the bland side. Your scones look fantastic. I need to get my baking act together and try these. More often than not my biscuits resemble hockey pucks!

  16. I have to say, this sounds fantastic – I can only imagine the subtle flavor infused. 🙂 Will definitely have to try to recreate this!

  17. Nice honest review.
    BTW congrats on the top 9. Good to see you introducing savoury items in the top 9, and you out of all people:)
    Have a nice weekend.

  18. I think is sounds wonderful cooked in the broth. I love those little fingerling potatoes. Easy to just wash and toss in.

  19. What a shame these weren’t specatacular, they sound really delicious! Congrats on Top 9 today! 🙂 Can’t wait to check out those scones!

  20. The potatoes look wonderful! Love fingerling potatoes!

  21. Sorry that they weren’t that special. They sure do look delicious!

  22. These wouldn’t be on the top of my list, but I did find them to be a nice twist on what can be a somewhat rote item.
    Nice pictures!

  23. Love potatoes and these look really delicious dear Lizzy!!

  24. Sorry to hear you were disappointed in this recipe – it looks great.

  25. Sorry to hear that these didn’t impress, but we can’t love them all. It’s bound to happen with a few recipes. I like that you and a few others added purple potatoes to the mix, I have seen these before in the market but have not yet brought them home. I think it’s time!

  26. Broiling in broth sounds like a pretty good idea. Sorry they were not as spectacular as they look. Love the bonus recipe today. 🙂

  27. Gorgeous!!

  28. We loved them! I will definitely make these again, sorry they didn’t hit the spot for you and your family!

  29. Fingerlings and I get along very well. I have never braised them in broth – but you can bet I will now.

  30. Your potatoes are beautiful but I agree, boiling is definitely not the most exciting thing to do with them.

  31. Potatoes in any form is a real treat. A true comfort food anyday. These looks delicious!

  32. You’ve had a busy day! I love that you’ve used a combination of potatoes in this dish–nice color mixture there. This looks great.

  33. We really enjoyed the potatoes, full of flavor without adding lots of fat..a nice change for us:) Your scones look good too!

  34. It appears the consensus is that the potatoes do not have as much flavour as many of us anticipated. However, they seem to take on much more exciting after-lives as hashbrowns or in potato salad. I went one step further and used the leftover broth to make couscous. It was unexpectedly good.

  35. These look good. Though I haven’t had much luck with fingerling potatoes in the past. They always end up slightly undercooked in the middle.

  36. Delicious, Liz! Stunning recipe, stunning photos…stunned me! I’d LOVE to have some of those….NOW!

  37. Liz, they look lovely, even though you are not cmpletely satisfied with the result. Maybe they would taste better if cooked already peeled and cubed? They would be “infused” in stock…

  38. Yumm yumm yummmm – I am a potato-loving person and the very description of that lovely broth scented with lemon zest and thyme left me drooling uncontrollably!And lovely photos to go with that,Lizzy.Awesome!

  39. Two posts in one day, you go girl ;p
    Both sound like must-makes, of course & your pictures are getting even better 🙂

  40. If you did repeat them, would you do anything different to make them more memorable?

  41. Beautiful pics Lizzy and the potatoes sound delish .Have a great weekend :).

  42. I am drooling over your picture.

  43. I love the different colors of the fingerling potatoes.

  44. I’m sorry to hear that you weren’t crazy about the potatoes… They do look very beautiful, though!

  45. I wish we could have these for dinner! Thank you for sharing with me…and thank you for leaving sweet comments on my blog. They mean so much. I hope you are having a great weekend!

  46. The broth for the potatoes sounds delicious, and I do love all kinds of potatoes. You picked a pretty mix!

  47. Your pictures are lovely. 🙂 We enjoyed these but I’m not sure I’ll ever make them again either.

  48. Bummer that these weren’t special to you. I liked them well enough to think I’d make them again. Have a agreat weekend.

  49. Potatoes should be a food group onto it’s own. These look great!

  50. I adore fingerling potatoes too! What a great way to prepare them!! The broth must add such wonderful flavor!

  51. These potatoes were easy to make and delicious to eat. You combination of kinds of potato is intriguing and looks so very good.

  52. Yum, these potatoes sound wonderful. This is a great idea to boil the potatoes in a broth, I bet it give the potatoes a great flavor.

  53. I love potatoes. Like love them. Like could eat them every day kind of love. These look amazing Liz, I find it hard to take pics of taters. You nailed it.

  54. These fingerling potatoes are adorable! I love how you used a variety of colours.

  55. The potato dish looks really delicious, esp. the purple one.

  56. I wonder what didn’t make this recipe ‘perfect’. As a potato lover, I’d love to try all kinds of potato recipes. Maybe the potatoes were too big? But thanks for the idea!

  57. Great potato recipe, this recipe is better than bake potato and sour cream and cheese 🙂
    Ridwan

  58. Interesting, mine were very flavorful, but I think I tripled up on the herbs and lemon zest maybe that was the difference. I liked how easy these were. Hope you and your family are doing well!

  59. Lizzy-love the combination of all those different potatoes, braised in the broth with the skins on…as far as I’m concerned, simple is “good”…sometimes, the BEST!
    xoxo

  60. Mmm…these look delicious! Sorry they weren’t good enough to be repeatable, but they sure look pretty! I think I’d give them a go anyway because I have never met a potato that I didn’t like. 🙂

  61. I have seen these around and found it to be interesting, not a way I have prepared potatoes myself. Sorry they were not a keeper, but sounds like they were not a totally bomb 😉
    Hope you are having a great weekend

  62. We are so used to eating spicy, colorful foods here in AZ with the Mexican/Spanish influence that this recipe seemed, well, not exciting…but we did like these potatoes (I at least doubled the amount of herbs etc) and appreciate having a recipe that is good without all the usual fats that go with potatoes. That said, I’m much more interested in looking at your previous post…those caramel apple scones look amazing.

  63. How perfect…I just bought some fingerling potatoes that will work with this recipe. Thanks! Best, Sherry

  64. I am in love with this recipe – the potatoes look so perfect and Ilove the colouring
    You always make such winners 😀

    Cbeers
    Choc Chip Uru
    Latest: Fresh Fruit Tart

    P.S Is your foodbuzz sharing working? I think the whole system is down…

  65. Me encantan las papas nuevas con su piel ,deliciosas,abrazos hugs,hugs.

  66. Well, they LOOK special :), of course I am a potato lover. Thanks for sharing :), Miriam@Meatless Meals For Meat Eaters

  67. Very beautiful post.Like it so much.I’m your new follower.
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  68. Great idea will have to try

  69. I’m sorry your family wasn’t impressed. Interesting because it sounds like a terrific way to infuse flavor into the potatoes, and then top with the reduced sauce.

  70. Simple and delicious. Love it!

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