Ingredients

The following ingredients have 4 Servings
  • 2 large russet potatoes
  • 2 cups Swanson® Chicken Broth
  • 2 tablespoon butter
  • 3 tablespoons vegetable oil
  • salt (to season)

Instruction

  • Peel and slice potato into 1/4 inch thick slices.
  • Cut into small 1 1/2 - 2 inch long footballs (ovals.)
  • Use a toothpick to carve the football laces in each potato.
  • Pour Swanson® Chicken Broth into 3 quart pan.
  • Add potatoes.
  • Heat on high until the broth comes to a boil then lower heat to low and simmer for 10-15 minutes until the potatoes are tender.
  • Remove and pat potatoes dry with a paper towel.
  • Melt 1 tablespoon butter and 1 1/2 tablespoons oil in a 12 inch skillet set over medium heat.
  • Add a single layer of potatoes to the pan and cook for about 4 minutes on each side until golden brown.
  • Season with salt immediately.
  • Repeat, heating the remaining butter and oil and frying the remaining potatoes.
  • If needed, reheat in a 400 degree oven for 6-10 minutes.