A simple switch in European kitchens is changing how people treat the humble potato: they are replacing water with fragrant vegetable broth. The method is cheap, doesn’t require any special skills, and changes the smell and taste of the food.
Why potatoes in water are no longer a side dish
For decades, the basic steps have stayed the same: peel, cut into cubes, salt the water, boil, drain, and serve. It works. It’s quick. It’s also kind of boring.
When you cook potatoes in plain water, a lot of their flavor and some of their nutrients leak out into the water, which you usually throw away. You can only use salt to season the food. To add more flavor, you’ll need to use butter, sauces, or gravy later.
When you switch out water for broth, the cooking liquid goes from stealing flavor to adding flavor.
On German-speaking social media and blogs, home cooks are sharing a simple tip: cook potatoes right in vegetable stock so they soak up the flavors from the start. The end result is a richer, more savory flavor before you even reach for the butter.
What makes a fragrant broth work so well?
Vegetable broth is just water that has been flavored with vegetables, herbs, and spices. This liquid makes potatoes soft and spongy when they cook in it.
They don’t just absorb salt; they also take in:
sweetness from onions and carrots
Earthy flavor from leeks, celery, or celeriac
fresh smells from bay leaves, dill, or parsley
a hint of warmth from allspice, garlic, or peppercorns
When you cook potatoes in broth, the flavor comes from the inside out, not just the outside.
This makes them taste better even with less butter and salt, which is great for people who are trying to eat less sodium or cook lighter.
How to make a simple vegetable broth for potatoes
You can use store-bought stock, but a lot of cooks like to make their own broth quickly so they can control the ingredients and salt levels.
Basic ingredients
| Ingredient | Typical amount for 1.5 litres of broth |
|---|---|
| Carrots | 2 medium, sliced |
| Onion | 1 large, halved (skin on for colour if washed) |
| Celery stalks or celeriac | 2 stalks or a thick slice |
| Leek | 1 small piece, well rinsed |
| Garlic | 2 cloves, lightly crushed |
| Fresh herbs | Handful of parsley, a sprig of thyme, or dill |
| Spices | 5–8 peppercorns, 1–2 bay leaves |
| Salt | To taste, added gradually |
Step-by-step broth method
Put all the vegetables, herbs, and spices in a pot and add cold water. Let it come to a gentle boil, then turn down the heat and let it simmer for at least 30 to 40 minutes over medium to low heat. The smell gets stronger the longer it simmers.
Remove any foam that rises to the top, taste it from time to time, and add more salt if needed. If you want to add potatoes right away, you can either strain the broth or leave the vegetables in.
Before you put a single potato in the pan, the broth should smell good.
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If you buy stock or a cube from the store, check the label. Stay away from ones that have a lot of artificial flavors, preservatives, or very high sodium levels. You can always add water to concentrated stock to make it less strong and add your own herbs.
How to make broth with potatoes
The method is simple, which is part of what makes it appealing. It doesn’t change your routine much; it just changes the liquid you use.
How to make broth-boiled potatoes
- Peel the potatoes and give them a quick rinse.
- You can leave them whole for a more traditional look, or cut them into quarters or cubes to cook them faster.
- Bring the broth you made to a low boil.
- Put the potatoes in the liquid so they are just covered.
- Bring to a simmer and cook until soft:
- whole medium potatoes: 25–30 minutes
- 15 to 20 minutes for chunks or cubes
- Use a knife to test it; it should slide in easily with little effort.
You can serve the potatoes right from the broth with a pat of butter and some herbs, or you can carefully drain them and save some of the liquid for soup or gravy.
The taste of the potatoes will be different each time, depending on the herbs and vegetables you used in the broth.
What to eat with potatoes cooked in broth
These potatoes go well with both heavy and light meals because they are already seasoned and smell good.
They go well with meat dishes like schnitzel, steak, or meatballs, and they also go well with baked or pan-fried fish. They also go well with roasted vegetables, pulses, or plant-based cutlets on vegetarian and vegan plates.
Once they’ve cooled down, they make a great base for potato salad because the pieces stay tasty even after being mixed with dressing or mayonnaise. They also make a great creamier purée when you mash them up, since the broth gives them more flavor before any milk or cream touches the pan.
If you want to roast potatoes in the oven, you can add a savory layer under their crispy, browned skin by cooking them in broth first. The next day, leftovers fry up nicely in a pan to make hash-style potatoes that smell like “Sunday lunch.”
A few notes on health, taste, and practicality
Vegetable broth is better for your health because you don’t have to use as many heavy sauces to add flavor. You can cut back on added salt a little bit because herbs and spices add more flavor than sodium alone. Using the leftover broth to make soup or gravy also means that fewer nutrients go down the drain.
There are a few things to keep an eye on. Instant stocks and broth cubes can be very salty, so make sure to taste them before adding more salt. People who are on strict low-sodium diets should use diluted stock or make their own with very little salt. People who can’t eat certain vegetables, like celery, can change the recipe to fit their needs.
Broth-based potatoes are great for batch cooking for home cooks who like to plan ahead. On Sunday, make a big pot of stock that isn’t too salty. One day you can serve them with just butter and dill, another day you can make a salad out of them, and a third day you can fry them with onions and paprika.
There are two cooking terms that come up a lot in recipes that need to be explained. “Simmering” means keeping the liquid just below boiling, with small, lazy bubbles. This is great for broth and potatoes because it keeps them from falling apart. “Parboiling” means cooking potatoes partway before roasting or frying them. If you do this step in broth instead of water, it adds extra flavor before the final crisping.
This one change—swapping water for vegetable broth—quietly improves a common ingredient that many families eat several times a week. The method stays the same, and the shopping list doesn’t change much, but the plate that comes to the table seems much more thought out.
