Prep 10 mins
Cook 40 mins
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.
- 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
- Melt butter/margarine in a 12-inch cast-iron skillet on medium-high heat.
- Arrange sliced potatoes and onions in the skillet over the butter and sprinkle with salt, paprika, peppers, and parsley.
- Allow potato mixture to cook for a few minutes, turning to brown evenly. Potatoes should be just barely browned.
- Add the broth and the water to the skillet and cover tightly with a lid.
- 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.