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Cooked by: Chef / Ethnicity: Spanish cuisine / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: 1 teaspoon dried rosemary
1 ts instant chicken bouillon
1/4 ts salt
1/8 ts ground black pepper
MELT butter in large, heavy saucepan over medium heat. Stir in potatoes, onion, garlic, water, rosemary, bouillon, salt and pepper. Bring mixture to a boil. Reduce heat to low; cook covered, stirring occasionally, for 20 to 25 minutes or until potatoes are tender.
Contributor: Esther Pérez Solsona
| Ingredients:
1/4 Cup(s) butter
1 1/4 Pound(s) russet potatoes, peeled, cut into 1/2-inch pieces
1 Cup(s) pastry sufficient for 1 pie shell
1/4 Cup(s) water |
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