Today’s recipe was the final part (though served third in succession) of my “thank you for helping me move” dinner that I made for my friend earlier this month. I have to say that I enjoyed serving a whole month’s worth of ffwD assignments rolled into one meal. I was able to get instant feedback on all the dishes, and I got to see how well the food played against each other. Plus, it freed up my weekends to make a lot of other dishes!
Instead of the recommended fingerlings, I used Yukon gold potatoes in this dish. Dorie’s braising method resulted in very creamy and soft potatoes that had a wonderful brothy and rosemary flavor. These potatoes were so delicious that I’ve made them two more times this month!
To see how other bloggers fared with broth-braised potatoes, check out French Fridays with Dorie where we make recipes from Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.