Herbed Potatoes

[Guest guest]

Herbed Potatoes

4 servings

 

1 to 1 1/2 pounds small potatoes, not peeled

1 cup chicken-style broth (McKay's or Bill's Best Chicknish and water)

3 tablespoon olive oil

1 teaspoon chopped fresh parsley

1 teaspoon chopped fresh chives (or 1/2 teaspoon freeze-dried chives)

salt

 

Scrub potatoes with brush and cut them into quarters. Arrange quarters in large

heavy skillet in one layer. They must fit snugly. Pour in broth and bring to a

boil. Cover tightly and cook about 4

minutes, shaking skillet over high heat until almost all liquid has evaporated.

Lower heat, add olive oil and cook gently 10 minutes, uncovered, shaking skillet

often. Test with fork. Partly cover and

set aside; keep warm. Sprinkle with salt, chopped parsley and chives just before

serving.