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2 lbs potatoes (Yukon Gold or red potatoes work best)
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1½ cups vegetable or chicken broth
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1½ cups water (or just enough to cover the potatoes)
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1 tablespoon salt
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2 garlic cloves, smashed
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1 sprig fresh rosemary or thyme
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1 tablespoon olive oil or butter (optional, for added richness)
Instructions
1. Prep the Potatoes
Wash the potatoes thoroughly. Peel them if desired, or leave the skins on for added texture and nutrients. Cut into uniform chunks to ensure even cooking.
2. Flavor the Cooking Liquid
In a large pot, combine the broth and water in equal parts. Add the salt, smashed garlic cloves, and your chosen herb sprig. This infused liquid will season the potatoes from the inside out.
3. Cook Gently
Bring the mixture to a gentle boil over medium heat. Once boiling, reduce to a simmer and cook for 12–15 minutes, or until the potatoes are fork-tender but not falling apart.
4. Drain (But Save Some Liquid)
Drain the potatoes, reserving a few tablespoons of the cooking liquid. This flavorful broth can be added later to mashed potatoes or used to restore moisture when reheating.
5. Finish Your Dish
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For mashed potatoes: Mash with a splash of the reserved broth, butter, and a bit of cream or olive oil.
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For roasted potatoes: Drain completely, toss with oil, and roast until golden and crispy.
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For potato salad: Let the potatoes cool slightly, then dress them while still warm so they absorb more flavor.
Serving & Storage Tips
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