 
The potatoes are pretty straight-forward and unfortunately nothing special. Essentially, the recipe calls for making boiled potatoes. Instead of using water to boil them, you use an extremely flavorful chicken broth mixture. I had such high hopes for these potatoes after I combined the ingredients for the broth. It consisted of chicken stock, water, lemon peel, bay leaves, fresh rosemary, garlic cloves and a little salt and pepper. Out of all that, rosemary was the only thing that stood out in this dish. I’m not sure I’d use all of those aromatics again but I probably will use chicken broth instead of water.
After dinner with these potatoes, I refrigerated the leftovers in some of the remaining broth. Since I had used about 3 1/2 lbs of potatoes total, I had enough for another dinner and then some. I have to admit they tasted better the second day. Perhaps the flavors had a chance to soak into the potatoes? Today, I used up the rest of them for breakfast by making home fries. I started by cooking up a pound of bacon. Okay, maybe that was for snacking too. Regardless, after the bacon was cooked, I drained off all but about 1 tablespoon of the oil and sautéed a small onion and a clove of garlic. After about 2 minutes I dumped my leftover potatoes in there and seasoned with garlic powder, salt and pepper. Thankfully the rosemary flavor still stood strong but these potatoes were even better because I allowed them to get crispy in the pan. My home fries were no match for my stepdad Bill’s though. He does something special to those bad boys that I can’t replicate. Maybe one day he will share his secrets. 
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I did think these had better flavor the second day – and I totally wish I had thought to use up my leftovers in home fries. The homefries look great!
Tricia and I were not impressed with the recipe either, but I will say
the broth aroma was delicious. I turned my leftovers into a frittata
with swiss chard and onions. Your home fries looked wonderful,
so nice and brown. There is nothing like a little bacon to jazz anything.
I wish I had pan-fried my leftovers. I haven’t met a home fry I didn’t like.
Though I did like them, the potatoes were sort of plain. Your hash browns sound more interesting than the original potatoes.
We really enjoyed these, but I know I must have tripled the fresh herbs – I’m never good with sticking to the recommended amounts. I think the ease of this recipe was the real winner, great for weeknights. They were good the second day in a steak salad too!
[...] sides: Cornbread, Marsala Glazed Mushrooms, Green Beans with Lemon-Mustard Vinaigrette and leftover Broth-Braised Potatoes. Don’t worry – those will all be posted in the coming [...]