This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Bouillon Potatoes
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- #67123
Thin-sliced spuds with onion, beef broth, and thyme are as savory and tender as can be. A bit of fresh parsley sprinkled over top finishes the job.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 tablespoons butter
1 large onion, chopped
2 pounds potatoes such as Yukon Gold
1 can (15 ounce size) condensed beef broth
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh parsley
directions
Heat a large skillet over medium-high heat. Add the butter. When melted, add the onion and cook, stirring frequently, until soft.
Pare and thinly slice the potatoes. Add the potatoes to the skillet along with the beef broth, thyme, salt, and pepper. Mix well. Bring the broth to a boil then reduce the heat to a simmer. Cover the skillet and let the potatoes cook for 30 minutes or until tender and the liquid has thickened.
Sprinkle the bouillon potatoes with the parsley and serve hot.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 1, 2013
VERY flavorful potatoes! I think I would have liked chicken broth better maybe but the beef broth gave them a real meaty flavor which my husband liked.