I had this liter of leftover chicken stock in my refrigerator from the food pantry bag during Thanksgiving. I used it on the stuffing before placing it inside the cavity, and now I have leftover broth waiting for a new idea.
Well here's a great idea! All you need is a bag of those Yukon gold potatoes you've seen on sale for $1.99 a bag at Aldi.
It is these types of added sides that make dinners just a bit more special and worth the extra effort.
3 pounds Yukon gold potatoes
Salt
Freshly ground black pepper
3 cups chicken stock
1/4 cup oil
2 tablespoons butter
1 tsp. dried thyme
Place the potatoes in a deep skillet. Cover potatoes with chicken stock. You can add more water if there is not enough broth. I also used 1 cup of water with 1 bouillon cube inserted. Cook until tender when pierced with a knife.
Drain. Dry potatoes and place the oil in bottom of skillet With a rolling pin or wine bottle gently press down on each potato until skins split slightly. Fry in oil 4 minutes on each side.
Season with butter, salt, pepper, thyme. Replace lid to keep warm. Serve immediately.
Well here's a great idea! All you need is a bag of those Yukon gold potatoes you've seen on sale for $1.99 a bag at Aldi.
It is these types of added sides that make dinners just a bit more special and worth the extra effort.
3 pounds Yukon gold potatoes
Salt
Freshly ground black pepper
3 cups chicken stock
1/4 cup oil
2 tablespoons butter
1 tsp. dried thyme
Place the potatoes in a deep skillet. Cover potatoes with chicken stock. You can add more water if there is not enough broth. I also used 1 cup of water with 1 bouillon cube inserted. Cook until tender when pierced with a knife.
Drain. Dry potatoes and place the oil in bottom of skillet With a rolling pin or wine bottle gently press down on each potato until skins split slightly. Fry in oil 4 minutes on each side.
Season with butter, salt, pepper, thyme. Replace lid to keep warm. Serve immediately.
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