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 Appétit!

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.