Directions:
- Place potatoes in a deep skillet and season with salt and pepper, to taste.
- Cover potatoes half way with chicken stock, about 3 cups, add the butter and cover skillet with lid.
- Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending on the size of the potatoes.
- Remove the lid and allow the stock to evaporate, about another 5 minutes.
- Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash.
- Allow the potatoes to brown on each side and reseason with salt and pepper if desired.
- Remove potatoes to serving platter and garnish with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 196.77 Kcal (824 kJ) | ||
| Calories from fat | 47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.22g | 8% | |
|---|---|---|---|
| Cholesterol | 14.15mg | 5% | |
| Sodium | 129.82mg | 5% | |
| Potassium | 813.6mg | 17% | |
| Total Carbs | 34.27g | 11% | |
| Sugars | 3.51g | 14% | |
| Dietary Fiber | 1.73g | 7% | |
| Protein | 6.18g | 12% | |
| Vitamin C | 31.9mg | 53% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 137.8mg | 766% | |
| Calcium | 29.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 73.88 Kcal (309 kJ) | ||
| Calories from fat | 17.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.96g | 8% | |
|---|---|---|---|
| Cholesterol | 5.31mg | 5% | |
| Sodium | 48.74mg | 5% | |
| Potassium | 305.48mg | 17% | |
| Total Carbs | 12.87g | 11% | |
| Sugars | 1.32g | 14% | |
| Dietary Fiber | 0.65g | 7% | |
| Protein | 2.32g | 12% | |
| Vitamin C | 12mg | 53% | |
| Iron | 51.7mg | 766% | |
| Calcium | 10.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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