Papitas con ajo y romero (potatoes with garlic & rosemary)
4 to 6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | butter |
| 1¼ | pounds | russet potatoes, peeled, cut into 1; /2-inch pieces |
| 1 | cup | onion, chopped |
| 2 | cloves garlic, finely chopped | |
| ¼ | cup | water |
| 2 | teaspoons | chopped fresh rosemary or 1 teaspoo; n dried rosemary |
| 1 | teaspoon | maggi® instant chicken bouillon, in; stant beef bo |
| ¼ | teaspoon | salt |
| ⅛ | teaspoon | ground black pepper |
Directions
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 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000