When I made these potatoes, my potatoes were small, but still bigger than I wanted -- just couldn't find the real babies at the market this week. I also used one of my favorite pans, that held the potatoes close in a single layer, but it had too broad of a bottom and I ended up cooking away all of my broth. Lucky for me, the potatoes were perfectly done at the final evaporation point, but when I make these again I'll adjust the liquid to suit the pan and the particular potatoes. The important take-away from this recipe is not the precise cooking liquid amount, but to flavor the cooking liquid of your potatoes with a nice stock and a little citrus zest and herbs.
(I can't help but add...I bet these would be fabulous smashed and then roasted in the oven with sea salt and a generous glug of olive oil!)
from Around My French Table, p. 358, by Dorie Greenspan
11 comments:
Roasted or in a gratin are how potatoes usually appear in our house, but I liked the depth of flavor that the broth braise added to them.
Glad you enjoyed; I think the verdict was split this week on these.
I have to agree that these made the house smell wonderful!!
Ah, yes, very nice idea, to smash and roast at the end. Me likey!
Smashing and roasting sounds fantastic! I wasn't crazy about these spuds, although the braising liquid smelled great.
Love, love you idea of smashing and roasting!
Love, love you idea of smashing and roasting!
Everything's better roasted! but we really like these!
I like potatoes any way they're cooked. I think smashing these, even without roasting, would be yet another way.
thanks for the suggestion to roast them for some twice-cooked potatoes. It sounds like a great idea that I'll have to experiment next time. I agree with you that this recipe is more about technique than precise direction.
Who knew! Leave it to Dorie for another great recipe! Smashing and roasting sounds pretty darn good too!
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