One of the great things about French Fridays with Dorie is that we get to nominate and then vote on what we want to cook each month. I was particularly excited when I saw these Broth-Braised Potatoes showed up on the monthly ballot. I mean, what’s wrong with potatoes that are braised in broth? Absolutely nothing.

This was a very simple and quick dish. The potatoes are just sliced in half and then braised in broth with thyme (or rosemary) and some garlic. It took less than 20 minutes and was such a fun way to serve potatoes!

I wasn’t sure that my boys would appreciate this one – and actually briefly considered mashing some of the potatoes for them – but they all ended up eating some, even if they did cover them in ketchup! I thought they were delicious and was happy to eat them for breakfast the next day. I especially loved that my broth turned purple overnight thanks to my purple potatoes!

(The members of French Fridays with Dorie do not post the recipes we make so be sure to check out Around My French Table.)


Are you looking for a way to jazz up the potatoes that will be gracing your Thanksgiving table? I have the most amazing recipe for you right here!

If you’ve never heard of the hasselback potato, it’s just a regular baking potato that’s sliced almost all the way through and then baked until crispy. This version of the hasselback is absolutely stuffed with cheese and butter and then it’s baked until the outside is crispy and the inside is soft and delicious. Wait… then it’s topped with more cheese and some cream and baked until the cheese is melty and amazing.

I am so in love with these potatoes! It’s like french fries on crack – crunchy around the edges and soft on the inside and oh my gosh, the cheese! I cannot imagine a more perfect potato! I guarantee this would wow anyone around your table!

Scalloped Hasselback Potatoes
  • 4 baking potatoes
  • 1/4 cup butter very cold and thinly sliced
  • 1 wedge Parmesan very thinly sliced
  • 1/4 teaspoons garlic powder
  • 1/2 teaspoons kosher salt
  • 2 tablespoons olive oil
  • 1/2 cup heavy cream
  • 1/2 cup cheddar cheese
  1. Preheat oven to 400F. Scrub potatoes.
  2. Slice the potatoes very thinly, without going all the way through.
  3. Alternate the butter and the parmesan, stuffing them in between the slices of the potato. Season the potato with garlic powder and kosher salt. Drizzle the potato with olive oil.
  4. Bake for about 45 minutes or until tender. Remove from the oven and drizzle heavy cream over the potatoes. Top with cheddar cheese.
  5. Place back in the oven for 10-12 more minutes. Remove and serve hot with sour cream and chives, if desired.

I am totally cheating with this post because my husband did all the work. I pulled the recipe out of a magazine and that was it. He did the chopping, the grilling, everything! But they turned out so delicious that I just had to share.

I am not at all familiar with grill talk so forgive me if you have to translate the recipe – I knew his “I just put them on the grill while I cooked the chicken” wouldn’t fly though. ;)

Like I said, they turned out so delicious. The outsides were so crisp but the insides were as soft as mashed potatoes.

Most grilled potato recipes I came across called for the potatoes to be boiled beforehand but out of sheer laziness in an effort to save a pot, we grilled them the entire time. If you want to boil them, boil until they are just about ready to be served and then throw them on the grill just to get the marks.

Grilled Potatoes with Garlic Herb Oil
Prep Time
15 mins
Cook Time
5 mins
  • 1 1/2 pounds baking potatoes sliced thin
  • 3 tablespoons olive oil
  • 1/4 cup fresh rosemary finely chopped
  • 2 garlic cloves minced
  • salt
  1. Heat grill to medium-high. Lay a sheet of aluminum foil on the grates; place potatoes in a single layer on the aluminum foil. Allow to cook, covered, for about 30 minutes or until tender, turning every once in awhile. Transfer to the part of the grill where there is no foil and cook just until the potatoes have grill marks and the outsides are extra crispy, about 1 to 2 minutes per side.
  2. While the potatoes cook, go ahead and whisk the oil, rosemary, garlic, and salt together. Once the potatoes have been cooked, toss with the garlic-herb oil. Serve immediately.

I, for the most part, find potato salad very boring. I won’t even make it – my poor husband has to buy the premade stuff from the deli when he wants some.

That is all changing now though! The potatoes for this salad are baked instead of boiled which thrilled me to no end. Baked potatoes > boiled potatoes, always. Plus they’re topped with bacon, chives, cheese, and sour cream. How can you resist?! We loved this and have officially decided that it’s our go-to potato salad recipe.

The recipe says to leave the skins on the potatoes but I ended up peeling about half of them off. I think it was the perfect amount to really give that baked potato feel but not be full of skins.

Baked Potato Salad
Prep Time
1 hr 15 mins
  • 1 1/2 pounds baking potatoes
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped chives
  • 1 pound bacon cooked and crumbled
  • salt and pepper to taste
  1. Preheat oven to 425F. Bake potatoes for 1 hour, or until done. When cool enough to handle, chop potatoes (skin and all) into bite sized chunks. Place in refrigerator until chilled through.
  2. In a large bowl, combine the remaining ingredients and mix well. Stir in the potatoes, coating each piece with the mayo mixture. Garnish with a sprinkling of chives. Serve cold.

These potatoes are my new favorite thing. I would eat these every single day for the rest of my life if I could. They’re slightly spicy with a crisp outside and pillow-y soft inside. Perfection in the form of a potato, pretty much.

I think this was the first time I’ve roasted the yukon golds and I have to say, they definitely make the best potato wedges. There’s something different about their texture that just makes them almost melt in your mouth once roasted. If your store doesn’t have the yukon golds (my store seems to run out of them quickly), the little red potatoes would be almost as good.

Be prepared to lose control around these wedges. They are addictive!

Baked Seasoned Potato Wedges
adapted from Skinny Taste
  • 1 1/2 pounds baby yukon gold potatoes washed
  • 2 teaspoon olive oil
  • 1 tablespoon herbs de provence or use a combo of dried rosemary, thyme, marjoram
  • 1/4 teaspoon oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon fresh cracked pepper
  1. Preheat oven to 400F. Line baking sheet with foil for easy clean-up. Lightly coat with cooking spray.
  2. Cut each potato into quarters.
  3. In a large bowl, whisk together oil and all herbs and spices. Add potatoes and toss to coat, making sure each potato is covered. Place in a single layer on a lightly greased baking sheet. Bake uncovered for about 25 minutes or until tender crisp, turning once half way through.