Broth-Braised Potatoes

'Around My French Table' by Dorie Greenspan; can peel potatoes or leave skin on.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  cup chicken broth
• 1⁄2 cup water
• 1  tablespoon  extra-virgin olive oil
• 2  garlic cloves, split and germ removed
• 1  strip lemon zest
• 1  bay leaf
• 2  sprigs fresh rosemary (or 2 fresh sage leaves) or 2  sprigs fresh thyme (or 2 fresh sage leaves)
•  salt
•  freshly ground black pepper
• 12  fingerling potatoes (or 1 1/4 lb. large yukon gold potatoes peeled and cut into 3-inch cubes) or 12  new potatoes, cut in half (or 1 1/4 lb. large yukon gold potatoes peeled and cut into 3-inch cubes)

Directions

1. Add all the ingredients except the potatoes in a saucepan with a cover, seasoning the broth well with salt and pepper.
2. Bring to a boil, cover, decrease heat, and simmer for 5 minutes.
3. Add the potatoes, cover, and simmer until they can be pierced easily with the tip of a knife, about 15 minutes.
4. The time will vary with the type and size of the potatoes, so check a little before the 15 minute mark and then check frequently after it.
5. If you'd like to serve some of the cooking liquid with the potatoes, lift the potatoes from the pan with a slotted spoon; put them in a warm bowl and cover them; turn the heat up under the broth; cook the broth for a few minutes until it reduces slightly and the flavors are more concentrated.
6. Taste for salt and pepper.