Baby Potatoes in Parsley Broth

Fall is here, there’s no denying it, but with the warm weather we’ve  been having it’s hard to believe. Unless you look at the trees and leaves. And all the “baby” or “new” potatoes at the markets!

Baby Potatoes in Broth
Baby Potatoes in Broth

Of course, all I have to do is see all those beautiful babies and it reminds me of how my Mother used to cook them – not in water, but in a broth; a lovely broth with a bit of butter and a touch of parsley.

I wouldn’t say this is exactly a recipe, but more of a method. Everything will vary just a bit depending on how large or small your new potatoes are, what kind of potato you’re using and how many you wish to make. You can choose a good chicken or a beef broth – or vegetarian broth if you so choose.

The beauty is, it doesn’t really matter, they’ll be flavorful, delicious, creamy and gorgeous! As the potatoes simmer away in the broth, they’ll absorb the flavor, and as they finish, they’ll leave the lovely broth behind.

Pass it on the side so everyone can smash their potatoes then drizzle a little of the broth over. Num.

Baby Potatoes in Broth
Baby Potatoes in Broth

Baby Potatoes in Parsley Broth

  • Servings: 4
  • Time: 25 minutes
  • Difficulty: easy
  • Print

  • A pound or so of baby or new potatoes (or enough for your family)
  • 2 to 3 cups of broth of your choice (enough to nearly cover)
  • 1 tablespoon or so of parsley, chopped
  • 1 tablespoon butter
  • Salt, if desired

Using a peeler, remove a strip of the peel around the center of each potato. Place in a saucepan. Nearly cover with the broth of your choice. Bring to a boil, add a lid and turn down to a good simmer. Cook for 15 to 20 minutes, until potatoes are just tender.

Remove lid and continue to simmer until potatoes are soft and broth is slightly reduced, turning the potatoes from top to bottom now and then. Remove from heat, add butter and butter and parsley, toss and place potatoes in serving dish. Sprinkle with salt, if desired.

Pass the additional broth on the side to drizzle over the potatoes.

Note: These potatoes are literally cooked in broth, so it won’t ever be thick like a “gravy” but if desired and time allows, or if you’ve used a great deal of broth, it can be allowed to simmer a bit after the potatoes are removed to concentrate it a bit.

From the kitchen of http://www.frugalhausfrau.com

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I’ll be posting this little recipe on two link parties; a link party is a weekly posting where bloggers from all over “bring” a dish. They’re great places to see a roundup of recipes from various bloggers all in one place.

I’m bringing this Demi-Glace to Fiesta Friday 90 put on by Angie of the Novice Gardener. The hosts this week are Effie @ Food Daydreaming and Lindy @ Lindy Mechefske.

I’ll also stop by Throwdown Thursday, Quinn of Dad What’s 4 Dinner and  Alli from Tornadough host this blogging extravaganza.

8 thoughts on “Baby Potatoes in Parsley Broth”

  1. This sounds so good! I love potatoes and have never tried cooking them in a broth like that. I will try it sometime when we have potatoes for a side. Thanks for your recipe!

  2. Mmmm great idea! Getting all of the nutrients from broth in there too. I love anything with potatoes in it, so this is definitely getting pinned to try soon!

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