Sunday, January 29, 2012

French Fridays with Dorie - Broth-Braised Potatoes

This wonderfully rustic dish can go nicely with any roasted meat or poultry.  Just a few staple ingredients and you're done. I used a variety of fingerling potatoes and just before serving I drizzled them with the concentrated broth. The aroma in your kitchen will bring everyone to the dinner table on time....Bon AppĂ©tit!

As part of French Fridays with Dorie we are cooking our way through Dorie Greenspan's Around My French Table.  Next week we'll be making Gorgonzola-Apple Quiche.... join us.

7 comments:

Adriana said... Best Blogger Tips

I agree - the smell of the broth was incredible!

Nana said... Best Blogger Tips

I love the color of those potatoes, and even though I
did not care for the recipe, the aroma of the broth
was great.

Christy said... Best Blogger Tips

It is a delicous way to serve potatoes and the broth certainly is enticing to anyone in the vicinty!

Mary said... Best Blogger Tips

I loved your picture and your choice of colorful potatoes. Many Doristas did this and I certainly will go down that path the next time. This is the first time I have visited your Blog. I bookmarked it. It's wonderful.

LY@!09ah said... Best Blogger Tips

Nice post which this wonderfully rustic dish can go nicely with any roasted meat or poultry. Just a few staple ingredients and you're done. I used a variety of fingerling potatoes and just before serving I drizzled them with the concentrated broth. Thanks a lot for posting.

Kristen said... Best Blogger Tips

Such a great food which you could ask for more. Especially the chicken,perfect to serve in family gatherings. Thanks a lot for posting this article.

sherman tx wedding photography said... Best Blogger Tips

Great food which you could ask for more.The chicken,perfect to serve in special ocassion. Thanks a lot for posting this article.