These potatoes smelled delicious while they were braising, all of the flavours filled our home. Although they had some time to sit after cooking and I had to reheat them a bit, they still didn't absorb much of the flavour. I even reduced the cooking liquid and spooned it over them when they were done. I had to use dried herbs as I was unable to get fresh last night at the market, this could be a bit of my problem. I also used baby Yukon Gold potatoes, so I didn't cut them in half... this may have been an issue as well.
I've made roasted potatoes using a similar recipe and believe that I would have loved these ones prepared that way. As I made them, using the dried herbs, I don't think I would bother making this potato recipe again because I don't think it added much, but I can't wait to roast them.
They were definitely broth-braised potatoes... nothing more, nothing less.
We don't post Dorie's recipes on our blog posts, but we do encourage you to buy your own copy and cook your way through it with us.
Those potatoes look amazing!
ReplyDeleteTricia and i did not care for the recipe either, and I do not think the dried herbs made any difference. I like
ReplyDeletethe idea of roasted potatoes, sounds so much more tasty.
Sorry you didn't enjoy these! I loved them and couldn't get over how much flavor the lemon and herbs added. I did cut in quarters and that may have let more flavor be absorbed.
ReplyDeleteYour baby potatoes look fantastic! I have to admit I didn't care much for this recipe either, although the smell of the broth would have told me otherwise.
ReplyDeleteI really liked these, but certainly, not a "WOW" recipe, more like some homey comfort food. Which I sometimes like. That said, the roasted potatoes sound good too!!
ReplyDeleteDefinitely not a wow recipe. Just ok.
ReplyDeleteSo sorry to hear that you didn't love them. :(
ReplyDeleteI don't think it was the dried herbs. I think it was a just a little more than basic recipe. Definitely not wow, but good. I liked them.
ReplyDeleteI don't think the dried herbs made the difference. I used fresh herbs and the flavor still wasn't absorbed into the potatoes. Maybe cutting them could make the difference. Your pictures are beautiful.
ReplyDeleteLove the playful arrangement of the potatoes and zest.
ReplyDeleteCutting them may have helped, but it seems like there was a lot of mixed review on these. Everyone agreed that they smelled good cooking up...
I used fresh herves and thought they were terrific. However, I didn't have a high expectation going in so maybe that is why I liked them. Or maybe because they were so easy to make.
ReplyDeletedelicious combination of flavours
ReplyDeleteJacques Pepin showed a similar recipe from his childhood on a talk show a couple years ago. He didn't add the herbs but that sounds like a delicious addition. To get more flavor in the potatoes after they've steamed in the broth and are tender using the bottom of a glass press on the individual potatoes until the skins snap. Add a few tablespoons of butter and reduce the broth. When the broth evaporates the Lockhart crust forms on the bottom of the potatoes. Carefully turn over and brown on the other side. Best potatoes I've ever had and my families favorite.
ReplyDeleteAuto correct fail. Lockhart should be loveliest
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