French Fridays with Dorie: Broth Braised Potatoes

Will the third time be the charm?

Broth-Braised Potatoes

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:

Bistrot Paul's Pepper Steak with Broth Braised Potatoes

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.

Breakfast Salad with Broth-Braised Potatoes

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 TableDorie Greenspan’s award winning cookbook.  For more broth-braised potato fun, make sure to check out my fellow FFwD friends posts.

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Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

28 Responses to “French Fridays with Dorie: Broth Braised Potatoes”

  1. January 27, 2012 at 8:12 am #

    Maybe I would have liked these better on a breakfast salad…great idea!

  2. January 27, 2012 at 8:58 am #

    Wow, waking up at 6am to re-do a FFwD recipe is dedication to the cause! I am very impressed. There is very little that could get me to wake up that early in the morning.

    I too rarely repeat blah recipes but I have made an exception now a few times for Dorie, usually because I am convinced that I have simply done something wrong, even if I haven’t yet figured out what. Sorry to hear that these potatoes didn’t do it for you but I’m not sure I would lose much sleep over it, with so many recipes there are bound to be a few which simply fail to impress.

  3. January 27, 2012 at 10:37 am #

    They look tasty and subtly flavored to me :)Yum!

  4. January 27, 2012 at 10:42 am #

    Yum, I like the breakfast salad! We liked these broth braised potatoes, the flavor was delicate though, maybe best to serve with eggs, chicken or fish?! I congratulate you on your dedication to getting these potatoes prepared the way you like them. Have a great weekend!

  5. January 27, 2012 at 12:33 pm #

    Wow…what a lovely early morning breakfast. I added more herbs, etc to this recipe…and lots of salt. With the extra additions they were really good, but, potatoes are very plain on their own and usually need lots of help. Without the usual fatty coverings, potatoes need lots more than mildly seasoned broth, in my opinion. But with extra flavors, these turned out really good.

  6. January 27, 2012 at 1:30 pm #

    You are a trooper 🙂
    I am not sure I would have been so forgiving of a recipe that I wasn’t very fond of…
    The salad looks pretty, though.

  7. January 27, 2012 at 2:07 pm #

    Your breakfast salad looks like a great idea!

  8. January 27, 2012 at 2:24 pm #

    Aromatics always signal soup for me – waaay better than coffee, IMO 😉 Love your poached egg, all ready to be poked open.

  9. nana
    January 27, 2012 at 5:30 pm #

    That is such a cool looking salad with the poached egg. I love stuff like that.
    Don’t want to disappoint you about the cheese danish, but hubby and I ate them all.
    I never even shared one with Tricia, just the picture.
    I made hubby promise never to buy these little devils again, because I can’t resist

  10. January 27, 2012 at 5:58 pm #

    I loved these but did cook them longer than Dorie suggested in order to get them fork tender. I’m curious to see how your steeping technique works out!

  11. January 27, 2012 at 8:20 pm #

    I hope the third time is a charm for you, Adriana. I wonder why the potatoes didn’t pick up the flavor? They look really good and what a healthy and lovely way to start off your day! Definitely try the fennel and see how you like it.

  12. January 27, 2012 at 10:48 pm #

    How impressive that you tried a recipe you weren’t that impressed with a second time (and your invented salad looks delicious) and even a third time! I sure hope you love Potatoes Take 3.

  13. January 27, 2012 at 10:54 pm #

    I’ve never had a breakfast salad before, but I love arugula, potatoes, and eggs, so I’m going to try that. Sorry that you didn’t love these, even though you did a do-over. They were a hit for me.

  14. January 28, 2012 at 2:04 am #

    I like the breakfast salad – great idea! Will try that at home. Glad you are trying them again – hope they turn out better.

  15. January 28, 2012 at 1:00 pm #

    Your salad looks great! I love the idea of salad for breakfast. I also kept my leftovers in the broth, we will see how they taste later today. I thought the potatoes were good, but not earth shattering. Very easy recipe though!

  16. January 28, 2012 at 2:20 pm #

    I think your breakfast looks terrific! What a great idea. I liked these, but mostly because they were flavorful, but not “too bad” for me! I think they would be great with the arugula and egg…

  17. January 28, 2012 at 3:48 pm #

    I’m of the same opinion you are about this one. I really want to try a breakfast salad now though 🙂

  18. January 28, 2012 at 6:59 pm #

    Wow, what a Post. Thoughtful. Hopeful. I also wished the infusion has been stronger and am going to try different combinations of liquid and herbs after reading suggestions by others. I still think this recipe is better than throwing potatoes into boiling salted water and then throwing butter and parsley on them (although, not there’s anything wrong with that). Loved, loved, loved your breakfast. Ingenuous.

  19. January 28, 2012 at 9:29 pm #

    So sad that your potatoes didn’t live up to your expectations but good for you for continuing to try them! We really loved them but I left out the bay leaf and used a ton of garlic and thyme. They were full of flavor!

  20. January 28, 2012 at 11:45 pm #

    I like the look of your breakfast salad. I hope the overnight experiement went well!

  21. January 29, 2012 at 12:25 am #

    It appears there’s a real divide within FFwD. Some find the potatoes flavourful, others bland. I’m actually embarrassed to admit that “I don’t know”. Because I only briefly tasted my potato for doneness before turning them into salad immediately. Oops. Do let us know how the overnight rest changes the spuds? Curious mind wants to know.

  22. January 29, 2012 at 5:37 pm #

    What a great breakfast idea! Yours is the second post I’ve read that wasn’t crazy about these potatoes. Darn, in theory they seem so delicious. I hope that ones soaking overnight turn out much better!

  23. January 29, 2012 at 5:42 pm #

    Love the breakfast idea. Looks delicious. I did it the way Dorie said to this time but I thought next time I would try my slow cooker. Since braising is supposed to be slow maybe that would help the flavor to permeate the potatoes. Probably would be better for me too. I have a very poor history with boiling.

  24. January 30, 2012 at 7:13 pm #

    did they taste any better the third time? i felt the same way you did about the potatoes, not bad but definitely not anything special. i do love the idea of a breakfast salad, you can’t beat poached eggs!

  25. January 31, 2012 at 2:16 am #

    I have never heard of a “breakfast salad” before, but it sure looks good!

  26. February 1, 2012 at 9:48 pm #

    The only way I would have tried a recipe again was if it’s name was “creme brulee” 🙂 Yes, the house smelled great and it seemed simple enough that it was surprising these weren’t better. But oh those expectations thwarting plans again….. and yes, I would have loved some of that steak in the top picture. OH. MY. 🙂

  27. February 2, 2012 at 9:35 am #

    It makes sense to me that the flavor wouldn’t infuse the potatoes … maybe cutting them into smaller pieces? I have seen Doristas who really like these potatoes fried, which I can definitely get behind! I mean …. fried. But that breakfast salad looks yummy. If I tried to make anything at 6 am I would likely set my hair on fire.

  28. February 28, 2012 at 12:19 pm #

    Your photos make the breakfast salad look delicious! I wonder why they aren’t picking up enough of the flavor… I’m interested to see what you try on the third attempt.

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