Directions:
- Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and reseason with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1602.88 Kcal (6711 kJ) | ||
| Calories from fat | 383.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.58g | 66% | |
|---|---|---|---|
| Cholesterol | 113.19mg | 38% | |
| Sodium | 1083.23mg | 45% | |
| Potassium | 6950.92mg | 148% | |
| Total Carbs | 278.93g | 93% | |
| Sugars | 28.88g | 116% | |
| Dietary Fiber | 16.23g | 65% | |
| Protein | 51.86g | 104% | |
| Vitamin C | 361.1mg | 602% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 1107.2mg | 6151% | |
| Calcium | 342.9mg | 34% | |
| Amount Per 100 g | |||
| Calories | 72.51 Kcal (304 kJ) | ||
| Calories from fat | 17.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.93g | 66% | |
|---|---|---|---|
| Cholesterol | 5.12mg | 38% | |
| Sodium | 49mg | 45% | |
| Potassium | 314.45mg | 148% | |
| Total Carbs | 12.62g | 93% | |
| Sugars | 1.31g | 116% | |
| Dietary Fiber | 0.73g | 65% | |
| Protein | 2.35g | 104% | |
| Vitamin C | 16.3mg | 602% | |
| Iron | 50.1mg | 6151% | |
| Calcium | 15.5mg | 34% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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