Brandied Cream Potato Batons
|White potatoes||12 Ounce, scrubbed and cut into 1/4-inch-thick sticks (Thin-Skinned)|
|Brandy||1⁄4 Cup (4 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||To Taste|
|Freshly grated nutmeg||1 Pinch|
Melt butter in a medium-size frying pan over medium-high heat.
Cook, occasionally turning potatoes gently with a wide spatula, just until potatoes begin to turn pale gold (about 10 minutes).
Add brandy and broth; reduce heat, cover, and simmer until potatoes are tender when pierced (about 15 minutes).
Continue to simmer, gently turning potatoes with spatula, until cream has been absorbed (about 5 minutes).
Spoon potatoes into a warm serving dish (or divide between 2 plates).
Sprinkle potatoes generously with pepper and nutmeg; garnish with parsley.