Wash the potatoes well. Peel them if you prefer, or leave the skins on for extra texture and nutrients. Cut into uniform chunks to ensure even cooking.
Flavor the Water:
In a large pot, combine broth and water in a 50/50 ratio. Add salt, smashed garlic cloves, and your chosen herb sprig. This seasoned liquid will seep into the potatoes as they cook, building flavor from the inside out.
Cook Gently:
Bring to a gentle boil over medium heat. Once boiling, reduce heat to a simmer and cook for 12–15 minutes, or until the potatoes are fork-tender but not falling apart.
Drain (But Save the Gold):
Drain the potatoes, reserving a few tablespoons of the cooking liquid. This flavorful broth can be used to mash the potatoes or add moisture later.
Finish Your Dish:
Finish Your Dish:
For mashed potatoes, mash with a splash of the reserved liquid, butter, and a touch of cream or olive oil.
For roasted potatoes, drain completely and toss them in a little oil before roasting until golden and crispy.
For potato salad, let the potatoes cool slightly, then dress them while still warm to help absorb more flavor.
