broth-braised potatoes

From Around My French Table: More Than 300 Recipes from My Home to Yours

Cookbook

Author(s): Dorie Greenspan, Alan Richardson

Page 358

Course: Sides

Reviews

1 reviews, average rating 3.0 / 5

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Queezle_Sister

15 years ago

★ ★ ★ ★ ★ 3/5

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This recipe involves first preparing chicken broth with herbs, lemon, and garlic, and then using this broth to cook potatoes. I used some lovely little red-skinned potatoes. Preparing this dish put a wonderful aroma in my kitchen, but the effect on the potatoes was minimal. The potatoes clearly tasted good, but how much better than boiled in water? To us, just a bit better.

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