Broth-braised Potatoes

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.