Stoved Potatoes
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 1⁄2 tablespoons light olive oil
- 1 teaspoon paprika
- 1 teaspoon rosemary, finely chopped
- 1 1⁄3 lbs tiny new potatoes
- 1 1⁄4 cups vegetable stock
- 12 whole garlic cloves
- 2 tablespoons chives, finely chopped
directions
- Heat the oil in a large deep frying pan. Add the paprika and rosemary and then the potatoes. Take to a high heat and stir the potatoes for 2 or 3 minutes to make sure they are coated with the spices.
- Add the stock and the whole garlic and bring to the boil. Cover the pan and simmer for 20 minutes.
- Take off the cover and boil rapidly until the liquid has evaporated, stirring the potatoes occasionally to ensure they don't stick. Once cooked they will have an almost "roasted" appearance, similar to patatas bravas - minus the fat.
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Reviews
-
Thanks for different twist on potatoes! I changed up a few things, using parsley in lieu of rosemary (we just don't like it) and chicken stock instead of vegetable. When the twenty minutes was up, I dumped the potatoes into a saute pan and gave them a quick fry while the rest of the liquid evaporated. A nice change for a family who eats A LOT of taters!
Tweaks
-
Thanks for different twist on potatoes! I changed up a few things, using parsley in lieu of rosemary (we just don't like it) and chicken stock instead of vegetable. When the twenty minutes was up, I dumped the potatoes into a saute pan and gave them a quick fry while the rest of the liquid evaporated. A nice change for a family who eats A LOT of taters!
RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)