Ingredients

The following ingredients have 4 Servings
  • 1 1/4 pounds small potatoes (such as Yukon Gold or Red creamers)
  • 1 1/2 cups low sodium chicken broth
  • 2 Tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 Tablespoons unsalted butter
  • 2 Tablespoons minced fresh chives or parsley for garnish

Instruction

  • Remove and discard any eyes from the potatoes. Wash the potatoes and arrange them in one layer in a large nonstick skillet. 
  • Add the stock, olive oil, and salt, and bring to a boil over medium high heat. Reduce heat to medium low; cover and cook gently for about 15 minutes, or until the potatoes are tender. There should be a little liquid left.
  • Using a metal measuring cup, press gently on each potato to crack it open, being careful to not mash the potatoes. 
  • Add the butter and cook the potatoes, uncovered, over medium high heat, turning once, for about 3 minutes on each side, until all of the liquid is gone and the potatoes are golden brown on both sides. 
  • Sprinkle with minced chives or parsley and serve. Yield: 4 servings.