Who doesn't love potatoes...but after a while you get bored with the same old mashed,baked or fried potato. I call these my Fancy Potatoes they are also called Fondant Potatoes.
Ingredients:
2-3 pounds of Yukon Gold mini potatoes
about 2-3 cups of Chicken or Vegetable Stock (Kitchen Basics)
3 TBSP of Butter/Margarine
Salt and Pepper - To Taste
About a hand full of chopped fresh parsley
2 cloves of garlic (peeled and cut in half)
Method:
In a deep skillet add in the potatoes and garlic and pour in the stock until it comes half way up the potatoes so roughly 2-3 cups. Next add your butter and some salt and pepper. Cover and bring to a boil then let it simmer on medium/low temperature until potatoes are almost tender about 7 minutes. Next remove lid and let cook until all the stock has evaporated. Next take a small glass and press the potato down so that it cracks and is flattened slightly. Let the butter brown up those potatoes, while potatoes are browning mash up that garlic right in the pan so that flavor gets into those potatoes next add some salt and pepper and toss in parsley and serve!
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