Radek Tesár 20. 5. 2025 clock 3 minutes video
Forget about cooking potatoes in the water! There is a much tastier and fragrant way. Cook them in the broth and turn an ordinary side dish into a gourmet experience. The broth gives potatoes the taste, juiciness and a touch of luxury.
Potatoes are among the most common side dishes in Czech cuisine. We cook them almost automatically, mostly in the water, without thinking about how they could improve. At the same time, there is a simple trick that will make the most of this modest ingredient. Use the broth instead of plain water. Whether vegetable, chicken or beef, the broth gives potatoes a richer taste, smell and a finer texture. The result is so pronounced that you no longer need almost any flavor.
YouTube video on how to prepare tasty beef broth can be found on the channel pregnant chef:
Source: YouTube
How to cook potatoes in broth
Preparing potatoes in the broth is simple, but the resulting taste will surprise you with its fullness. Cut the peeled potatoes into smaller pieces or slices and place them in a pot. Pour them with hot chicken or beef broth. The amount should be just enough that the potatoes are submerged. Add the entire unpeeled onion, sprig of parsley or lovage and salt to taste. But be careful if you are buying a finished broth! The broths commonly available in stores can already be salted or otherwise flavored. Cook over low heat until the potatoes soften, which takes about 15-20 minutes. Once done, pour off the excess broth and serve.
As an alternative, you can not only cook potatoes, but also choke in the oven, which gives them an even stronger taste. In this case, cut the potatoes into thick slices, add chopped parsley and a pinch of caraway, pour over the broth and bake in the oven. The baking takes approximately 30-40 minutes at 180 ° C until the potatoes are soft and lightly baked. This method is ideal as a side dish for roast meat, but potatoes prepared in this way will stand alone with a piece of butter or cottage cheese.
Small change, big difference
Cooking potatoes in the broth is a simple but surprisingly effective way to make an ordinary side dish to taste a distinctive and fragrant dish. The broth gives the potatoes natural salinity, depth and fineness that the water itself will never offer. Whether you use chicken, beef or vegetable broth, you will always give the potatoes a new taste dimension. In addition, you can simply change herbs and spices according to the season or what you are cooking as a main course. This adjustment is great not only as a side dish, but also as a basis for salads, baked meals or just with a piece of butter and fresh herbs. Once you try this trick, you will find it difficult to return to ordinary cooking in the water. It’s a little thing that can make a big difference.
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