I developed this recipe as an accompaniment to a wonderful dish which I plan on posting soon. In the meantime, I know you'll find these versatile and beloved potatoes a gratifying side for many entrees.
So Delicious and Satisfying...
This Could Easily Be My Lunch!
Serves approx. 4
- 1 1/2 lbs. medium-size Yukon gold potatoes, cleaned and quartered (do not peel)
- Salt and freshly ground black pepper to taste
- 14 oz. can or 1 3/4 c. chicken broth or stock
- 1 1/2 TB salted butter
- Parsley or rosemary stem for garnish
- Place potato slices in a medium-size deep skillet and season with salt and pepper to taste.
- Pour the chicken broth or stock over the potatoes, add the butter, bring to a boil and reduce the heat to medium.
- Cover the skillet with a lid and cook the potatoes until almost tender, about 5-8 minutes.
- Remove the lid and allow the broth or stock to evaporate, approximately 10-12 minutes more.
- Brown the potato quarters on all sides, about 5 additional minutes. If needed, add more salt and pepper to taste.
- Serve on a platter or in a bowl and garnish with a parsley or rosemary stem.
- Leftovers may be reheated in a 400º oven in a shallow pan (lined with foil and sprayed with a non-stick cooking spray) for about 10 minutes, or until hot.
This recipe sounds delicious! =)ReplyDelete
Thanks so much...enjoy!Delete
Breakfast, lunch or dinner, what does it matter as I can think of all kind of things to serve them with.... I'll bring up some fresh eggs and you make these wonderful sounding potatoes! Shoot, I'll even bring some of that turkey bacon that you love and some of the real stuff for us, ha ha! Great sounding potatoes Bonnie and I will be trying them soon for breakfast..............ReplyDelete
They're versatile for sure! They'd be great as a hearty breakfast side...bring on the eggs (and turkey bacon)! Thanks and enjoy Regina!Delete
Love the ease of prepstation with sacraficing the visual simplicit of the end product. Homestyle enough to accompany a burger, sliced cold & added to salads; Yet, with its understated elegance, it would be a welcomed and appropriate side to even a more formal holiday meal or an intimate dinner. I can't wait for my flight to land tomorrow as I've already planned an entire around these potatoes. One question: must it be Yukons? I have an affinity to fingerlings.ReplyDelete
Though I've not tried this recipe with fingerlings, I'd say give it a whirl...bet they'd be good! Let me know how they work and thanks for your wonderful comment! Enjoy!Delete