Ingredients
- 6-8 small Russet potatoes* washed and peeled
- 3 1/2 cups Chicken stock
- 3 Tbsp Butter
- 2 tsp salt more or less to taste
Instructions
- Place the potatoes and chicken stock in a deep skillet. Bring to a boil, then reduce heat to medium, cover and cook until potatoes are fork-tender, about 10-20 minutes depending on the size of the potatoes.
- Remove lid. There should be enough liquid remaining in the skillet to halfway surround the potatoes; add more broth or water if needed.
- Increase heat to medium-high. Simmer until nearly all the broth has evaporated, about 10-15 minutes. Reduce heat to medium.
- Add the butter to the skillet. Gently stir the potatoes to coat and cook for another 5 minutes or so on each side so the outsides become browned and crispy.
- Remove from heat and sprinkle with salt. Serve hot.
Nutrition
Calories |1409kcalCarbohydrates |214gProtein |43gFat |45gSaturated Fat |25gPolyunsaturated Fat |4gMonounsaturated Fat |14gTrans Fat |1gCholesterol |116mgSodium |6203mgPotassium |5146mgFiber |13gSugar |20gVitamin A |1085IUVitamin C |60mgCalcium |171mgIron |11mg