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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 10 |
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A friend gave me this recipe after I had these wonderful potatoes at her house. It came from Roger Kaplan, Corporate Chef of the Peasant Group, a popular restaurant chain in Atlanta. Ingredients:
3 lbs red potatoes, unpeeled and thinly sliced |
1 1/2 cups chicken stock |
1 1/2 teaspoons black pepper |
1 tablespoon chopped garlic (or to taste) |
1 1/2 ounces sun-dried tomatoes, chopped |
3 tablespoons olive oil |
2/3 cup grated parmesan cheese |
salt (to taste) |
5 large basil leaves, finely chopped |
Directions:
1. Place potatoes, chicken stock, pepper, garlic, sun-dried tomatoes and olive oil in a large, flat-bottomed pan over medium-high heat. Bring to a boil; reduce heat and simmer on medium heat, covered, until potatoes are very tender, about 20 minutes. Remove from heat; sprinkle Parmesan over potatoes and mash with a hand masher. Add salt to taste. Stir in basil and serve.
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