Skillet potatoes
Main/Side Dishes
Ingredients
| Ingredient | Amount |
|---|---|
| 3 Tbsp / 45 ml | Butter |
| 1 cup / 250 ml | Celery |
| 1/2 cup / 125 ml | Chopped onion |
| 2 cloves | Garlic |
| 1x10oz can / 1x280ml can | Chicken or Beef Broth |
| 1/4 cup / 60 ml | Water |
| 4 cups / 1 L | Potatoes (cubed) |
| 1 cup / 250 ml | Carrots (julienne) |
| 1/8 tsp. / 2 ml | Black Pepper or Dry Mustard |
Directions
In a 10 inch skillet, over medium heat, melt butter and add celery, onion and garlic. Cook until vegetables are tender, stirring occasionally. Add broth, water, potatoes, carrots and pepper or mustard to skillet, heat to boiling and reduce heat to low, cover and simmer for 15 minutes or until potatoes are tender Uncover and on medium heat and simmer for 5 minutes or until the broth is slightly thickened, stirring often. Makes about 6 servingsThis potato recipe is brought to you courtesy of Catherine Fudge.
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