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.