I unabashedly love the potato, in all its guises, but I have to admit it’s usually in the background of a meal. Even when the potato is the star of a dish, it’s often another ingredient that steals the show. In gratins and mash, it’s the cream, cheese, butter, or garlic that you really remember. Even French fries are mostly a deep-fried delivery system for cooking oil.
Braising brings to mind slowly cooked meat, fragrant with wine and herbs. What happens though, when the same care is given to the potato? In this week’s French Fridays dish, new potatoes (or fingerlings, or baby potatoes) are simmered with stock, garlic, lemon zest, and herbs. Dorie describes these as “energized” boiled potatoes and I’d describe them as potatoes that easily stand on their own. I’ve made them with chicken stock or vegetable broth and have been equally happy with the results, but it’s important to use fresh herbs. It makes a huge difference. I’ve dressed them lightly with just salt and pepper, sometimes with a bit of butter, or with a squeeze of lemon. They’re perfect for soaking up juices, too, as they did when I served them with steak.
Taking a bit of care with potatoes turns out to take almost as little time as simply boiling them.
You can find many other blogged descriptions of this week’s FFWD recipe here: Broth-Braised Potatoes
13 thoughts on “FFWD – Broth-Braised Potatoes”
I love learning this new way of dressing up a potato. I know I’ll be making this again. Your steak looks great!
Nothing tops steak and potatos for dinner. What did you use on the steak?
How do you become involved in FFWD?
Like you, we love potatoes at our house, and these were no exception. I love the simplicity of the recipe, yet the great flavor without all the usual fats. Your steak makes me hungry…looks really good.
I also brought out my Bistrot Paul’s pepper steak picture. Unfortunately, I wasn’t that wowed with these potatoes, even though I tried them twice.
My husband’s two favorite foods are probably bacon and potatoes. We’re always looking for ways to cut calories so I don’t make either as much as he’d like because like you say potatoes are in the background as the fat delivery system. Now I have a tasty potato dish that stands on its on without all the fat! Glad you liked it too. Have a great weekend!
My feed to your site is not working properly, Teresa. When I came over to your site last night it didn’t even show this post! At any rate, I love this photo. The potatoes must have been so delicious with that steak.
I’m so glad you enjoyed these…but I’m just plain distracted by your steak in the background 🙂
I agree the fresh herbs make these broth braised spuds! Your steak does look mouth watering in the background 😉
Oh my goodness, your dinner looks great!! Yep, fresh herbs, do make a difference. But that steak…. that looks amazing!
Steak and potatoes. Ah.
If I Had to choose between steak and potatoes I always choose the steak. Luckily we can have then together. I will make these for sure.
Steak and potatoes together forever. Love how your steak looks!
We enjoyed these potatoes a lot too. They look like the perfect accompaniment to that wonderful-looking steak!