I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Tuesday, January 31, 2012

Broth-Briased Potatoes

Broth-Briased Potatoes
From around my french table.

1 C chicken broth
1/2 C water
1 Tb evoo
2 garlic cloves, germ removed
1 strip lemon zest
1 bay leaf
2 thyme or rosemary sprigs or 2 fresh sage leaves
12 fingerling, new, or baby potatoes, scrubbed or peeled and cut in half

Put all ingredients except potatoes in a medium saucepan with a cover, seasoning well with salt/pepper.  Bring to a boil, cover, reduce heat, and simmer for 5 minutes.  Add potatoes, cover, and simmer until they can be pierced easily with a knife, about 15 minutes give or take.

Lift potatoes out with a slotted spoon, put in a warm bowl and cover.  Turn up heat under broth.  Cook it down for a few minutes until it reduces slightly.  Adjust with salt/pepper if needed.  Spoon over potatoes.

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