Prep 10 mins
Cook 20 mins
Few side dish recipes are as versatile and as easy as this one. My mother always made these potatoes at least once a week when I was a kid and they taste just great! We often had them with salmon cakes but they'll complement just about any main dish. I never see them anywhere else nowadays, either in homes or restaurants, so I thought I'd go ahead and post the recipe here. I think that stewed potatoes must have been a 50s thing. Anyway, make substitutions and/or additions as you wish -- this recipe will tolerate changes pretty much. Some folks add cheese to the mix but I like them just as listed. This is a great, fast side dish for either Thanksgiving or Christmas. Yukon Gold potatoes make the very best ones but any potatoes will do. Enjoy!
- 6 medium potatoes, quartered (peeled or unpeeled)
- 1⁄2 cup butter
- 15 ounces chicken broth, canned
- 1 cup water
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1 chicken bouillon cube (I use soft Maggi cubes)
- 1⁄2 teaspoon herb seasoning mix, I use Paul Prudhomme's Poultry Magic
- Scrub the potatoes if you don't plan to peel them.
- Quarter the potatoes and let them soak a bit in cold water.
- Pour all other ingredients into a cooking pot or pan and, over medium heat.
- As soon as the butter is melted and the bouillon cube is dissolved, add in the drained potatoes.
- Allow the potatoes to maintain a slow boil until tender (about 20 minutes) and serve.
Very tasty. I wanted a fast way to fix potatoes and this was it. I made it lower sodium by using low sodium bouillon cubes and no added salt. I used three cubes and omitted the chicken broth and just added more water.
Loved the fact that the potatoes were not cooked in just water. Nice flavor. I served these with beer can chicken and mixed vegetables and used the flavorful broth as the gravy. Delicious. :)