Thursday, July 31, 2014

Stove-Top "Roasted" Yukon Gold Potatoes


    • 6 large yukon gold potatoes
    • 3/4 teaspoon dried parsley
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder1 can chicken broth


  1. Wash the potatoes well, and cut into chunks.
  2. In a large skillet add all ingredients and cover. Bring to a boil then reduce heat and simmer for approximately 20 minutes or until fork tender.  The chicken broth will cook out so watch carefully that it doesn't burn.
    Note - Loriann was telling me about how she cooks red potatoes using chicken broth and fresh rosemary.  I had yukon gold potatoes and no rosemary so I did a little searching on the internet and came across a recipe that I adapted.  It turned out great and required no butter which is a plus!

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