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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Few side dish recipes are as versatile and as easy as this one. My mother always made these potatoes at least once a week when I was a kid and they taste just great! We often had them with salmon cakes but they'll complement just about any main dish. I never see them anywhere else nowadays, either in homes or restaurants, so I thought I'd go ahead and post the recipe here. I think that stewed potatoes must have been a 50s thing. Anyway, make substitutions and/or additions as you wish - this recipe will tolerate changes pretty much. Some folks add cheese to the mix but I like them just as listed. This is a great, fast side dish for either Thanksgiving or Christmas. Yukon Gold potatoes make the very best ones but any potatoes will do. Enjoy! Ingredients:
6 medium potatoes, quartered (peeled or unpeeled) |
1/2 cup butter |
15 ounces chicken broth, canned |
1 cup water |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
1 chicken bouillon cube (i use soft maggi cubes) |
1/2 teaspoon herb seasoning mix, i use paul prudhomme's poultry magic |
Directions:
1. Scrub the potatoes if you don't plan to peel them.
2. Quarter the potatoes and let them soak a bit in cold water.
3. Pour all other ingredients into a cooking pot or pan and, over medium heat.
4. As soon as the butter is melted and the bouillon cube is dissolved, add in the drained potatoes.
5. Allow the potatoes to maintain a slow boil until tender (about 20 minutes) and serve.
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