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Scottish "fried" Potatoes




Source of Recipe


Recipezaar


Recipe Introduction


recipe by JenSmith

These potatoes aren't "fried" at all, but simmered in broth in a frying pan on the stovetop. The potatoes are very tasty and tender and are especially good in the winter. My family loves this with pork or beef roasts and carrots.
4-6 servings



List of Ingredients




2 tablespoons butter or margarine
4 medium white potatoes, sliced or 4 large white potatoes, sliced
1 medium onion, sliced
1/2 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 tablespoon dried parsley flakes
1 (14 ounce) can chicken broth or beef broth
1/2 cup water


Recipe



Melt butter/margarine in a 12-inch cast-iron skillet on medium-high heat.
Arrange sliced potatoes and onions in the skillet over the butter and sprinkle with salt, paprika, peppers, and parsley.
Allow potato mixture to cook for a few minutes, turning to brown evenly. Potatoes should be just barely browned.
Add the broth and the water to the skillet and cover tightly with a lid.
Turn heat down to medium and simmer for about 30 minutes, or until liquid is absorbed. Stir several times during cooking to prevent potatoes from sticking.