About this recipe:A tasty, fragrant potato dish with a difference. Fabulous as a side dish to any vegetable or meat. Or, just enjoy on their own with whatever you desire. While cooking, the kitchen is a wonderful place to be.
2 to 3 medium Potatoes - peeled and cut into smallish chunks
1tbsp Extra Virgin Olive Oil
100ml/7tbsp hot Chicken Stock
Freshly Ground Black Pepper
Optional - 1tsp Herbs Provencal
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Heat oil in a frying pan and stir in the potatoes and chicken stock;
Increase heat to high and cook, stirring, until the stock starts bubbling;
Reduce heat to low, cover the pan with a lid and simmer gently, stirring every few minutes, for some 20 minutes or so until the stock has evaporated leaving the potatoes with a messy, sticky coating;
Remove the lid, sprinkle generously with pepper, and, if using, the herbs;
Increase heat to moderate and continue cooking, initially stirring continually then occasionally for a further 15 to 18 minutes or so or until the potatoes are golden, crispy on the outside and soft inside.
Dried Herb Mix is often called Provence Herb Mix from original created in Provence (France). A typical mix: Fennel - Basil - Lavender (flowers) - Thyme - Sage