Scottish "fried" Potatoes

"These potatoes aren't "fried" at all, but simmered in broth in a frying pan on the stovetop. The potatoes are very tasty and tender and are especially good in the winter. My family loves this with pork or beef roasts and carrots."
 
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Ready In:
50mins
Ingredients:
10
Serves:
4-6
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ingredients

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directions

  • Melt butter/margarine in a 12-inch cast-iron skillet on medium-high heat.
  • Arrange sliced potatoes and onions in the skillet over the butter and sprinkle with salt, paprika, peppers, and parsley.
  • Allow potato mixture to cook for a few minutes, turning to brown evenly. Potatoes should be just barely browned.
  • Add the broth and the water to the skillet and cover tightly with a lid.
  • Turn heat down to medium and simmer for about 30 minutes, or until liquid is absorbed. Stir several times during cooking to prevent potatoes from sticking.

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Reviews

  1. sounds tasty
     
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RECIPE SUBMITTED BY

I live in a small (but growing to be very large) town in Oklahoma. I am currently a student, studying library science. I like to cook and eat, play the piano and violin, and train and play with my two dogs. I don't have a single favorite cookbook, but of the ones I use, I like BHG the most. Their recipes are usually very good. I would say my passion is learning new things--and traveling to new places. I also enjoy writing fiction. Some of my pet peeves are: 99% of the drivers in Oklahoma; people who don't take good care of their pets; people with NO TASTE; intellectual psychobabble nonsense; boring people; the list goes on forever!
 
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