You are here

Brandied Cream Potato Batons

Chef.Foodie's picture
Ingredients
  Butter/Margarine 1 Tablespoon
  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
  Parsley sprigs 1
Directions

Melt butter in a medium-size frying pan over medium-high heat.
Add potatoes.
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).
Add cream.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Potato
Servings: 
2

Rate It

Your rating: None
4.07941
Average: 4.1 (17 votes)