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Chunky Rosemary-Garlic Potatoes

No recipe image available.Turn an average pot of boiled potatoes into an elegant side dish with the simple flavor additions of chicken bouillon, fresh rosemary and garlic.

Recipe Ingredients:

1/4 cup (1/2 stick) butter or margarine
1 1/4 pounds (about 2 medium) russet potatoes, peeled and cut into 1/2-inch pieces
1 onion, chopped
1/4 cup warm water
3 cloves garlic, finely chopped
2 teaspoons chopped fresh rosemary or 1 teaspoon dried rosemary
2 teaspoons MAGGI Reduced Sodium Chicken Flavor Instant Bouillon
1/8 teaspoon ground black pepper

Cooking Directions:

  1. Melt butter in large, heavy-duty saucepan over medium heat. Stir in potatoes, onion, water, garlic, rosemary, bouillon and pepper. Bring mixture to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 20 to 25 minutes or until potatoes are tender.

Makes 4 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.