This week’s French Fridays with Dorie recipe was Broth-Braised Potatoes, a simple side dish which would seem to go with pretty much anything else you chose to put on the plate. So, what to serve them with?
This past Christmas my parents sent me a new cookbook called Food52. I had never heard of this book before but it is apparently the result of a year-long project whereby each week home cooks submitted their recipes to be tested and voted on by the community. The winning recipes in each category were included in the book, plus a few tasty extras. Doesn’t this sound like a great idea?
I decided to serve this week’s potatoes with two of the Food52 recipes which I have been eyeing, Chicken with Creamy Dijon Mustard Sauce and Grilled Brussels Sprouts (both recipes available on the Food52.com website). As a typical home cook, I tweaked both recipes just a little. In the chicken recipe I cut the oil and butter in half and for the brussels sprouts I doubled the amount of sprouts but left the rest of the ingredients alone (otherwise I think they would have been over spiced). I also threw them under the broiler instead of breaking out the grill in the middle of winter. Verdict? Both recipes were absolutely delicious and the sauce for the chicken was good enough to eat off a bumper!
And what about Dorie’s potatoes? These are essentially boiled potatoes which (to borrow a phrase from Mr. Lagasse) have been kicked up a notch by boiling them in broth and a fragrant mix of herbs. I found the potatoes to be quite good, more flavorful than your average boiled potatoes, but still not strong enough to stand on their own. My standard treatment for boiled potatoes is to throw a little butter and chopped parsley into the pot and then bash them around a bit and I think that would have worked well with these. But since I already had a sauce from my chicken recipe I ended up throwing that over my potatoes and enjoying every bite. I can definitely see making this exact meal again.