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.
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Units: US | Metric
- 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
- 1Melt butter/margarine in a 12-inch cast-iron skillet on medium-high heat.
- 2Arrange sliced potatoes and onions in the skillet over the butter and sprinkle with salt, paprika, peppers, and parsley.
- 3Allow potato mixture to cook for a few minutes, turning to brown evenly. Potatoes should be just barely browned.
- 4Add the broth and the water to the skillet and cover tightly with a lid.
- 5Turn 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.
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Nutritional Facts for Scottish "fried" Potatoes
Serving Size: 1 (205 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 199.2
- Calories from Fat 59
- Total Fat 6.5 g
- Saturated Fat 3.8 g
- Cholesterol 15.2 mg
- Sodium 998.3 mg
- Total Carbohydrate 30.7 g
- Dietary Fiber 3.3 g
- Sugars 2.7 g
- Protein 5.2 g