French Fridays with Dorie (FFwD) cooking group. Why bother doing anything but boiling potatoes in water? (That is, unless you are going to roast them in the oven with sea salt and a generous glug of olive oil.) Leave it to Dorie, or probably The French, to discover that a wee bit more effort takes a dinner table basic and makes it extra yummy.
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