Broth-Braised Potatoes

Name: Broth-Braised Potatoes
Ingredients: 1 cup chicken broth; 1/2 cup water; 1 tablespoon extra-virgin olive oil; 2 garlic cloves, split and germ removed; 1 strip lemon zest; 1 bay leaf; 2 sprigs fresh rosemary (or 2 fresh sage leaves) or 2 sprigs fresh thyme (or 2 fresh sage leaves); salt; freshly ground black pepper; 12 fingerling potatoes (or 1 1/4 lb. large yukon gold potatoes peeled and cut into 3-inch cubes) or 12 new potatoes, cut in half (or 1 1/4 lb. large yukon gold potatoes peeled and cut into 3-inch cubes)

10 ingredients

6 steps

Ingredients

1 cup chicken broth
1/2 cup water
1 tablespoon extra-virgin olive oil
2 garlic cloves, split and germ removed
1 strip lemon zest
1 bay leaf
2 sprigs fresh rosemary (or 2 fresh sage leaves) or 2 sprigs fresh thyme (or 2 fresh sage leaves)
salt
freshly ground black pepper
12 fingerling potatoes (or 1 1/4 lb. large yukon gold potatoes peeled and cut into 3-inch cubes) or 12 new potatoes, cut in half (or 1 1/4 lb. large yukon gold potatoes peeled and cut into 3-inch cubes)

Directions

1

Add all the ingredients except the potatoes in a saucepan with a cover, seasoning the broth well with salt and pepper.
2

Bring to a boil, cover, decrease heat, and simmer for 5 minutes.
3

Add the potatoes, cover, and simmer until they can be pierced easily with the tip of a knife, about 15 minutes.
4

The time will vary with the type and size of the potatoes, so check a little before the 15 minute mark and then check frequently after it.
5

If you'd like to serve some of the cooking liquid with the potatoes, lift the potatoes from the pan with a slotted spoon; put them in a warm bowl and cover them; turn the heat up under the broth; cook the broth for a few minutes until it reduces slightly and the flavors are more concentrated.
6

Taste for salt and pepper.