Will the third time be the charm?
Normally I do not ‘reconsider’ recipes unless I know exactly how to fix them or if any failures come from a mistake or technique I need to improve (hello biscuits!). The broth-braised potatoes from this week’s French Fridays with Dorie assignment are one of the few times I’ve repeated a recipe I wasn’t crazy about just to see what happens.
The first time I made the potatoes was for this meal:
The broth-braised potatoes didn’t seem too memorable at the time, but I blame the steak for stealing their thunder. Despite all the yummy things they were cooking in, the potatoes seemed bland.
I made the potatoes again yesterday, at the odd 6:00am time slot. Some people are energized by the smell of coffee in the morning. Chicken stock with a few aromatics and a sprig of rosemary seems to have the same effect. It even elicited a sleepy response from a still in bed Eduardo. Yep, those are the potatoes. I assembled a “breakfast salad” – arugula, broth braised potatoes, and a poached egg. A few teaspoons of broth slightly wilted some of the greens.
The broth was as tasty as it smelled, but the flavor did not permeate into the potatoes at all. This time around I even used all stock instead of chicken stock and water thinking it would result in a tastier final product. I’m wondering if a longer cooking time or a different method (broth “roasted” potatoes?).
There will be a third time for tasting these potatoes. The potatoes from the top picture have been sitting on the fridge for about 24 hours now, cold-steeping into the flavorful stock. I have high hopes for those.
French Fridays with Dorie is an online cooking club where on a weekly basis, home cooks all over the world post their interpretations of a selected recipe from Around My French Table – Dorie Greenspan’s award winning cookbook. For more broth-braised potato fun, make sure to check out my fellow FFwD friends posts.