Chunky Rosemary-Garlic Potatoes
Turn an average pot of boiled potatoes into an elegant side dish with the simple flavor additions of chicken bouillon, fresh rosemary and garlic.
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
- 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.