French Farmhouse Potatoes with Broccoli

This is a recipe I keep coming back to.  This takes minutes to prepare and very little effort on my part to produce, arguably, the most flavourful potatoes you’ll ever taste.  The stock and butter cook down and leave a buttery coating on all the veggies.

You can use this method on other veggies too, I’ve added carrots before which Mike loves and now our daughter even requests broccoli for dinner!!!  I mean does life get any better than that!?!

This is how you make them:

Add the stock, butter and potatoes to a deep skillet and bring the stock to a boil.

Drop the heat to medium-low once the stock has come to a boil and cover the pan with a tight-fitting lid; simmer until the potatoes are fork-tender.

Once cooked, turn the heat to high and let the potatoes boil for 10 minutes.

Add the broccoli to the boiling liquid and season lightly with coarse salt and pepper.

Give the pan an occasional shake until the stock has completely evaporated and the potatoes are slightly browned.

Serve immediately.

Notes:

1.  Go easy on the seasoning because the stock and butter both have a lot of salt already.

2.  The melted butter takes on a caramel-like taste once it coats the potatoes.

Here is a recipe that has everyday ingredients that takes them all to the next level. The potatoes and broccoli get slightly charred and taste like they’re coated in buttery caramel.

Other recipes you might like:

French Onion Smothered Chicken with Mushrooms

French Green Bean and Potato Salad

Scalloped Potatoes with Broccoli

French Farmhouse Potatoes with Broccoli

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• Author: Lisa G Cooks
• Total Time: 55 minutes
• Yield: 6-8 1x

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Description

Here is a recipe that has everyday ingredients that takes them all to the next level. The potatoes and broccoli get slightly charred and taste like they’re coated in buttery caramel.

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Ingredients

Scale 1x2x3x

4 Cups cold chicken stock

2 tbsp salted butter 

6–8 potatoes (scrubbed clean)

1 Bunch broccoli, florets only

Coarse salt

Pepper 

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Instructions

Add the stock, butter and potatoes to a deep skillet and bring the stock to a boil.

Drop the heat to medium-low once the stock has come to a boil and cover the pan with a tight-fitting lid; simmer until the potatoes are fork-tender.

Once cooked, turn the heat to high and let the potatoes boil for 10 minutes.

Add the broccoli to the boiling liquid and season lightly with coarse salt and pepper.

Give the pan an occasional shake until the stock has completely evaporated and the potatoes are slightly browned.

Serve immediately.

Notes

1. Go easy on the seasoning because the stock and butter both have a lot of salt already.
2. The melted butter takes on a caramel-like taste once it coats the potatoes.
3. Originally posted on November 09, 2021!

• Prep Time: 5 Minutes
• Cook Time: 50 Minutes
• Category: Side
• Method: Stovetop
• Cuisine: French