Broth Braised Potatoes

Dorie Greenspan: Around My French Table Recipe 18

This is a solid recipe that I will repeat.  Fingerlings potatoes were peeled, chopped, and boiled in chicken broth with thyme, a bay leaf, salt and pepper.  The potatoes cooked in the liquid until they soaked it all up.  The potatoes turned out to be flavorful with a surprisingly gummy/chewy and welcome texture.  I might try keeping the skins on next time because I like skins, though it may prevent the potatoes from adequately soaking up the broth.  This quick, easy, tasty recipe is surely one to return to.