Melting potatoes.

Melting potatoes.

тающий карт

1 kg of potatoes.
Chicken broth 500 ml.
Olive oil 2 tbsp. l.
Butter 20 g.
Rosemary sprig to taste
Salt to taste

First, the small young potatoes should be carefully washed and put into the pan so that the distance between the left and edges.
Then pour the chicken broth. The broth should cover 3/4 of the potatoes.
Add a sprig of rosemary, salt, add a little olive oil and butter. Bring to a boil, reduce heat and cover tightly lid.
Cook until tender, about 15-20 minutes.
Then pour half a cup of broth and flatten each potato: not much, otherwise it will all fall apart.
Cooking without the need to cover up the evaporation of the liquid for about 15 minutes before podzharochki, then turn and fry the other side.

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