Ingredients
- 2 pounds potatoes (roughly four medium to large spuds)
- 3 tablespoons butter
- 1 diced onion
- 1 teaspoon minced garlic
- 1 sprig of thyme or rosemary, more for garnish
- Salt and pepper
- About 2 cups chicken, turkey or vegetable stock
- Nutritional Information
Nutritional analysis per serving (6 servings)
277 calories; 12 grams fat; 5 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 12 grams protein; 50 milligrams cholesterol; 53 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Preparation
- Cut potatoes into equal-sized chunks.
- Heat 3 tablespoons butter in a deep skillet or broad pot over medium-high heat. Add potatoes, onions, garlic, a sprig of thyme or rosemary, and salt and pepper. Cook, stirring, until potatoes begin to turn golden, 10 minutes.
- Add good stock to barely cover the potatoes (about 2 cups). Bring to a boil, reduce heat and simmer, stirring occasionally, until potatoes are tender and liquid is reduced, about 30 minutes.
- Season to taste with salt and pepper, then serve garnished with thyme or rosemary.
About 1 hour
Dining and Cooking