Scottish "fried" Potatoes

JenSmith's Note:

These potatoes aren't "fried" at all, but simmered in broth in a frying pan on the stovetop. The potatoes are very tasty and tender and are especially good in the winter. My family loves this with pork or beef roasts and carrots.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 2 tablespoons butter or 2 tablespoons margarine
• 4 medium white potatoes or 4 large white potatoes, sliced
• 1 medium onion, sliced
• 1/2 teaspoon salt
• 1/4 teaspoon paprika
• 1/8 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 1 tablespoon dried parsley flakes
• 1 (14 ounce) can chicken broth or 1 (14 ounce) can beef broth
• 1/2 cup water

Directions:

1. Melt butter/margarine in a 12-inch cast-iron skillet on medium-high heat.
2. Arrange sliced potatoes and onions in the skillet over the butter and sprinkle with salt, paprika, peppers, and parsley.
3. Allow potato mixture to cook for a few minutes, turning to brown evenly. Potatoes should be just barely browned.
4. Add the broth and the water to the skillet and cover tightly with a lid.
5. Turn heat down to medium and simmer for about 30 minutes, or until liquid is absorbed. Stir several times during cooking to prevent potatoes from sticking.

Reviews

[Chef #222880]

sounds tasty