- Ready In:
- 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)
- 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)
- Add all the ingredients except the potatoes in a saucepan with a cover, seasoning the broth well with salt and pepper.
- Bring to a boil, cover, decrease heat, and simmer for 5 minutes.
- Add the potatoes, cover, and simmer until they can be pierced easily with the tip of a knife, about 15 minutes.
- 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.
- 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.
- Taste for salt and pepper.
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